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Quick Trifle

Canadian.kitchen's picture
Ingredients
  Butter cake/Sponge cake 2 Cup (32 tbs), 1 inch cubes
  Cooked fruit/Canned fruit 1 1⁄2 Cup (24 tbs), drained
  Instant vanilla pudding/Coconut pudding 4 Ounce (1 Package)
  Milk 2 Cup (32 tbs)
  Whipped dessert topping 2 Tablespoon
  Coconut flakes 1⁄3 Cup (5.33 tbs), toasted
Directions

Spread cake cubes in a 9 x 6-inch bake dish.
Spoon fruit over the top.
Add a few spoonfuls of the juice if cake is quite stale.
Beat pudding mix with the milk and spread over fruit.
Swirl top with whipped topping, and sprinkle with coconut.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Quick

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