Tropical Trifle

This Tropical Trifle is one of those quick and easy desserts. With luscious layers of cream, custard and summer fruit, this make-ahead trifle is truly tempting. This trifle is bursting with healthy recipes.




All you need:

For the pudding:

1 box (5.1 oz.) JELL-O Coconut Cream Instant Pudding mix
3 cups cold milk

For the Chantilly Cream:

1 cup heavy cream
2 tablespoons sugar
½ to 1 teaspoon vanilla (to taste)* I use 1 teaspoon

Other ingredients:

Coconut cookies, broken into pieces
1 can (21 oz.) strawberry pie filling
1 small can of pineapple tidbits, drained

All you need to do:

To make the pudding:

In a large bowl, whisk or beat with an electric beater for 2 minutes, the pudding mix and cold milk. Allow to stand for 5 minutes, pudding will thicken.

To make the Chantilly Cream:

Whip all the heavy cream, sugar and vanilla until the cream forms soft peaks.

To assemble the trifle:

Spread half the pudding in the bottom of a large glass bowl (see tips for size bowl).

Place a layer of broken coconut cookies over the pudding.

Spread half the pie filling over the cookie pieces.

Sprinkle the pineapple tidbits liberally over the pie filling.

Spread half the Chantilly Cream over the pie filling.

Repeat the layers in the same order except don’t completely cover the top layer with pie filling… instead make a large circle of pie filling leaving about a 2 inch border.

Sprinkle the pineapple tidbits all over the top (including the border and pie filling).

Pile some Chantilly cream over the pie filling leaving a border of pie filling showing for a pretty look.