Name: Coconut Trifle
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes -; 2 cups cold whole milk -; 1 teaspoon coconut extract -; 2 packages (3.4 ounces each) instant vanilla pudding mix -; 1 quart vanilla ice cream, softened -; 1 cup sweetened shredded coconut, divided -; 1 carton (8 ounces) frozen whipped topping, thawed -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Trifle

1. 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes -

2. 2 cups cold whole milk -

3. 1 teaspoon coconut extract -

4. 2 packages (3.4 ounces each) instant vanilla pudding mix -

5. 1 quart vanilla ice cream, softened -

6. 1 cup sweetened shredded coconut, divided -

7. 1 carton (8 ounces) frozen whipped topping, thawed -

How to cook deliciously - Coconut Trifle

1. Stage

Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined.

2. Stage

Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving.