Tropical Fruit Trifle
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30 Min
Prep : 30 Min
Need a trifle that'll win the potluck? Try vanilla pudding mixed with fluffy COOL WHIP sandwiched between layers of tropical fruit and pound cake.
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15 Servings
Original recipe yields 15 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
2
1-1/4 cups cold milk
3
3 cups thawed Cool Whip Whipped Topping, divided
4
1 pkg. (304 g) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
5
3 cups cut-up assorted fresh tropical fruit (kiwi, papaya and pineapple)
6
1/4 cup sweetened flaked coconut, toasted
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How do I make it ?
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Step 1
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 2 cups Cool Whip. Step 2
Place half the cake cubes in 2.5-L straight-sided bowl; top with layers of half each of the pudding mixture and fruit. Repeat all layers. Step 3
Top with remaining Cool Whip and coconut. Kraft Kitchen Tips!
How to Toast the Coconut
Spread coconut evenly onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until lightly browned, stirring frequently. Or, spread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until coconut is lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Nutrition
Calories
160
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 4.5 g
23 %
Cholesterol 30 mg
Sodium 170 mg
7 %
Carbohydrate 23 g
Fibre 1 g
Sugars 16 g
Protein 2 g
Vitamin A
6 %
Vitamin C
40 %
Calcium
4 %
Iron
4 %
Servings
15 servings, 2/3 cup (150 mL) 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.
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