Tropical Fruit Trifle

A delicious dessert made with coconut cream pudding, whipped topping, pound cake, papaya, pineapple and kiwi.


15 servings (2/3 cup each)


1 1/4 cups cold milk
1 (4-serving size) package JELL-O Coconut Cream Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (10.75 ounce) package frozen prepared pound cake, thawed, cut into
3/4-inch cubes
3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)
1/4 cup flake coconut, toasted*


Add milk to dry pudding mix in large bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in 2 cups of the whipped topping.

Place half of the cake cubes in bottom of 2 1/2-quart straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat layers. Top with remaining 1 cup whipped topping and the coconut.

Serve immediately. Or, cover and refrigerate until ready to serve.

Estimated Time

Preparation/Total Time: 30 minutes

Additional Information

Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding, if desired.

How to toast coconut: Toasting coconut is easy. Just spread coconut evenly in shallow baking pan. Bake at 350°F (177°C) for 7 to 10 minutes or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 minutes or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!


Store in refrigerator.

Nutritional Information

Amount per serving: Calories: 180; Total Fat: 9 g; Saturated Fat: 7 g; Cholesterol: 45 mg; Sodium: 170 mg; Carbohydrate: 25 g; Dietary Fiber: 1 g; Sugars: 18 g; Protein: 2 g

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map