Pina Colada Trifle

[nverland]

Pina Colada Trifle

What You’ll Need:
2 cups milk
1 (4-serving size) package vanilla instant pudding mix
1 (8-ounce) container frozen whipped topping, thawed
1 (9-inch) round angel food cake, cut into 1-inch cubes
1 (20-ounce) can pineapple tidbits, drained
1 cup toasted coconut 8 maraschino cherries

What To Do:
In a medium bowl, combine milk and pudding mix. Using a wire whisk, beat 30 seconds then let stand 2 minutes, or until thickened. Fold in whipped topping. In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple, and coconut. Repeat layers and top with cherries. Cover and chill 1 hour.

Notes: To toast shredded coconut, spread it on a rimmed baking sheet and bake in a preheated 350 degree oven 3 to 5 minutes, or until golden. Watch carefully so it won’t burn.

If you prefer, you can make these in individual dessert dishes. And if you’d like even more of an “adults only” pina colada flavor, you can drizzle rum over the cake cubes before layering.