15 Oct 2010
|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|
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.
Quick Trifle Recipe