1 prepraed angel food cake (8-10 oz) cut into 1 inch cubes
2 c cold whole milk
1 t coconut extract
two 3/4 oz pkgs instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 c flaked coconut, divided
8 oz frozen whipped topping, thawed
Instructions
Place cake cubes in large bowl. Whisk milk, extract and pudding mixes for 2 min (mixture will be thick). Stir in ice cream adn 3/4 c coconut until blended. Pour over cake cubes; stir just until combined. Transfer to 5 qt trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate at least 30 min before serving.
Originally Submitted
1/12/2013
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