Hawaiian Dream Trifle Recipe 465 Recipes

HAWAIIAN CAKE (OR TRIFLE) RECIPE - (4.7/5)

Steps:

• 1. Prepare and bake the cake according to package directions, using a greased 9x13 baking pan. Cool. 2. In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Sprinkle over cake. 3. Prepare whipped topping mix according to package directions; set aside. 4. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. 5. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.

HAWAIIAN DREAM TRIFLE RECIPE - (4.6/5)

Steps:

• 1. Cut or tear angel food cake into bite size pieces. Set aside. 2. In a medium size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside. 3. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well, then add 1 cup of the whipped topping. Set aside. 4. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces, half of the pineapple, half of the coconut and half of the macadamia nuts. Spread half of the pudding over all. Repeat layers using the rest of the cake, pineapple, coconut and the macadamia nuts. Spread remaining pudding over all. Generously spread top with whipped topping and garnish with reserved toasted coconut and nuts. 5. Cover and refrigerate for at least 1 hour. NOTE: To toast coconut AND nuts spread each out on separate baking sheet in a single layer. Bake at 350 degrees F. for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant.

LEMON DELIGHT TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.