![]() Medium Saucepan-to melt the butter and toast the portioned coconut shreds.You can use a hand whisk or your electric mixer whisk. Whisk-to whisk the pudding, half and half, and Cool Whip.Measuring Cups-to measure and portion your ingredients.Knifes-to slice the poundcake into cubes and slice the pineapple.Small, Medium, and Large Mixing Bowls-you’ll need all 3 to mix different portions of this recipe.Baking Sheet-set the poundcake on the baking sheet so that the pineapple juice doesn’t make a mess.Wooden Skewer or Fork-used to poke holes in the poundcake, to infuse it with the juice from the crushed pineapples.Strainer-to strain the pineapple juice into a small bowl, and to strain the maraschino cherries.Fresh Pineapple-sliced into small triangles for a decorative and edible topping.Cool Whip-divided for the cream layers and decorative topping.Unsalted Butter-use salted butter if that is all you have, but unsalted is almost always best for desserts.Shredded Coconut-some is toasted for texture and flavor, and some is left untoasted for added sweetness.Half and Half-1 full cup of half and half.Instant Vanilla Pudding-a standard 3.4 oz box is mixed with the cream cheese, half and half, and part of the Cool Whip for the creamy filling.Cream Cheese-an 8 oz package of full-fat cream cheese, softened on the counter for about 30 minutes.You can buy large jars at Costco or Sam’s Club. ![]() Maraschino Cherries-an entire 74 oz jar with the stems on.Crushed Pineapple-a 20 oz can of crushed pineapple, with the juice from the can strained and set aside.Vanilla Pound Cake-3 loaves of store bought poundcake either fresh or defrosted from the freezer section.It’s as delicious as it is beautiful! Ingredients and Shopping List So that you can see the beauty of the layers, trifles are often prepared and served in a clear glass bowl. This is a Caribbean-inspired trifle recipe that layers poundcake, pineapple, maraschino cherries, and a creamy and dreamy blend of vanilla pudding, cream cheese, coconut, and Cool Whip. ![]()
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