2
tablespoons orange-flavored liqueur or orange juice
1
can (20 oz) pineapple tidbits, well drained
2
kiwifruit, peeled, cut into 1/4-inch slices
1
ripe mango, seed removed, peeled and cut into cubes
2
cups fresh strawberries, cut in half
1/4
cup shredded or flaked coconut
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Steps
1
In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
2
In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
3
Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
4
Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.
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This dessert is delicious served with fresh whipped cream.
To remove seed and peel from mango, use a sharp knife to make a cut through one side of mango, sliding knife next to seed. Repeat on other side of seed, making 2 large pieces. Make cuts in crosshatch fashion through flesh just to peel; bend peel back and carefully slide knife between peel and flesh to separate. Discard peel; cut flesh into cubes.
Recipe Variation
Banana-Raspberry-Orange Trifle: Substitute sliced bananas (sprinkled with lemon juice), fresh raspberries and canned mandarin orange segments for the pineapple, mango and strawberries. Experiment to come up with your favorite combination!
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