Coconut Trifle
6 ingredients
1 steps
Ingredients
- 1 prepared angel food cake, cut into 1-inch cubes
- 2 c. cold milk
- 2 small pkg. instant coconut cream pudding mix
- 1 quart vanilla ice cream, softened
- 1 carton (8 oz.) frozen whipped topping, thawed
- 4 c. flaked coconut, toasted
Directions
-
1Place cake cubes in a large bowl. In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream until well mixed. Pour over cake cubes; stir just until combined. Transfer to a 5-quart trifle bowl. Spread with whipped topping and sprinkle with coconut. Cover and refrigerate for at least 30 minutes before serving.
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