Taste of the Islands Banana Foster Trifle |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This decadent trifle features pound cake layered with coconut cream pudding, bananas, pineapple, toasted coconut and macadamia nuts. Ingredients:
1 (10 3/4 ounce) package frozen pound cake, thawed |
1 (8 ounce) can pineapple chunks in juice |
1 (3 1/2 ounce) package instant coconut cream pudding and pie filling or 1 (3 1/2 ounce) package banana cream pudding and pie filling |
1 cup heavy whipping cream |
1/3 cup sour cream |
1/4 cup powdered sugar |
4 tablespoons coconut rum, divided |
1 cup caramel topping |
3 bananas, thinly sliced |
2/3 cup shredded coconut, toasted |
1/3 cup macadamia nuts, finely chopped |
Directions:
1. Cut pound cake into 1-inch cubes. Set aside.
2. Drain pineapple; reserving juice.
3. Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 2 tablespoons of the coconut rum in a large bowl.
4. Beat at medium-high speed with an electric mixer until stiff peaks form.
5. Combine remaining 2 tablespoon of coconut rum and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
6. Layer pound cake cubes in 4 Martini or dessert glasses.
7. Drizzle caramel topping mixture over pound cake.
8. Top with coconut cream mixture and bananas.
9. Garnish with pineapple tidbits, toasted coconut and macadamia nuts.
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