Grand Prize Winner - This decadent trifle features pound cake layered with coconut cream pudding, bananas, pineapple, toasted coconut and macadamia nuts.

• Prep Time :
  30 min

Ingredients

• 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake thawed
• 1 (8 ounces) can pineapple tidbits in juice
• 1 (3.4 ounces) package instant coconut or banana cream pudding and pie filling
• 1 cup heavy whipping cream
• 1/3 cup sour cream
• 1/4 cup powdered sugar
• 2 tablespoons coconut flavored 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 1 tablespoon of the coconut rum in a large bowl. Beat at medium-high speed with an electric mixer until stiff peaks form.
4. Combine remaining 1 tablespoon of coconut rum and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
5. Layer pound cake cubes in 4 Martini or dessert glasses. Drizzle caramel topping mixture over pound cake. Top with coconut cream mixture and bananas.
6. Garnish with pineapple tidbits, toasted coconut and macadamia nuts.

Cook’s Tip: Substitute 1 teaspoon rum extract for coconut flavored rum. This recipe also works well in a Trifle Bowl.

Submitted by: Jeanette N. of Sophia, West Virginia

Recipe Tags: bananas, caramel, coconut, instant pudding, macadamia nuts, pineapple, pound cake, sour cream

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