PINEAPPLE COCONUT TRIFLE PARFAIT

INGREDIENTS

• 1 box (3.4 oz) instant coconut cream pudding mix
• 2 cups cold milk
• 1 cup whipped topping (Cool Whip or whipped cream)
• 1 can (20 oz) crushed pineapple, drained
• 1 cup sweetened shredded coconut, toasted (optional for topping)
• 1 store-bought pound cake or angel food cake, cut into cubes
• 1/2 cup pineapple juice (for brushing the cake, optional)
• Maraschino cherries (for garnish, optional)

INSTRUCTIONS

1. Prepare the Pudding:
   In a bowl, whisk together the coconut cream pudding mix and cold milk for 2–3 minutes until thickened. Let it set for 5 minutes.
2. Fold in Whipped Topping:
   Gently fold in the whipped topping to create a light, fluffy coconut mousse.
3. Prepare Cake Layer:
   Cut the pound cake into bite-sized cubes. If desired, lightly brush the cubes with pineapple juice for extra flavor.
4. Assemble the Parfait:
   • In a glass or trifle dish, layer cake cubes at the bottom.
   • Spoon a layer of coconut pudding mixture on top.
   • Add a layer of crushed pineapple.
   • Repeat layers until the glass is full.
5. Top It Off:
   Sprinkle with toasted coconut and top with a maraschino cherry.
6. Chill and Serve:
   Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Tip: Serve in mini cups for parties or gatherings. Add chopped nuts for crunch!

Let me know if you want a sugar-free or dairy-free version!