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Desserts

Tropical Fruit Trifle

Tropical Fruit Trifle recipe
photo by:kraft
Simply fantastic!!! Will make again and again for sure. The only thing I substituted was the papaya because I couldn't find any at my local stores, instead I used mango. G...read more
posted by
DanielaHamlin
on 11/6/2012
time
prep:
30 min
total:
30 min
servings
total:
15 servings, 2/3 cup each
Magazine Acquisition

What You Need

1-1/4
cups  cold milk
1
pkg.  (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
pkg.  (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
3
cups  cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)
1/4
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

ADD milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in 2 cups of the whipped topping.

PLACE half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat layers. Top with remaining 1 cup whipped topping and the coconut.

SERVE immediately. Or, cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this easy-to-make trifle on occasion, but keep portion size in mind. This recipe makes enough for 15 servings.
Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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