Tropical Trifle

Tropical Trifle

For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.

Prep Time

35

Minutes

Total Time

4:35

Hrs:Mins

Makes

10

servings

2
cups milk
1
box (4-serving size) vanilla instant pudding and pie filling mix
1
teaspoon grated orange peel
1
round angel food cake (16 oz), cut into 1-inch cubes
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
  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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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!

Nutrition Information:

1 Serving (1 Serving (1 Cup))
  • Calories 270
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 510mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 2g,
    • Sugars 45g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.