Tropical Fruit Trifle

Name: Tropical Fruit Trifle
Ingredients: 1-1/4 cups cold milk; 1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided; 1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes; 3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi); 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

6 ingredients

12 steps

Ingredients

1-1/4 cups cold milk
1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Directions

1

Add milk to dry pudding mix in large bowl.
2

Beat with wire whisk 2 min.
3

or until well blended.
4

Gently stir in 2 cups of the whipped topping.
5

Place half of the cake cubes in bottom of 2-1/2-qt.
6

straight-sided serving bowl.
7

Spoon half of the pudding mixture over cake cubes; top with half of the fruit.
8

Repeat layers.
9

Top with remaining 1 cup whipped topping and the coconut.
10

Serve immediately.
11

Or, cover and refrigerate until ready to serve.
12

Store leftover dessert in refrigerator.