3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's 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.
Enjoy a serving of this easy-to-make trifle on occasion, but keep portion size in mind. This recipe makes enough for 15 servings.
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!
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.