little late in the season for coconut trifle, but believe me when I say
that it will be a big hit any time of the year! It looks so pretty in a glass
trifle dish--everyone should have one! I use it for fruit salad and pasta
salad to name a few others.
Don't be intimidated by all the layers. It is very easy to put together
and well worth the effort.
2-1/2 cups flour
1-1/4 cups butter, melted
3 cups coconut
3/4 cup sugar
3 small boxes sugar free coconut cream instant pudding mix
4 cups milk--I use fat free
Big size Cool Whip--I use fat free
1. Mix first four ingredients in electric mixer and pat into jelly roll pan.
Bake at 300 for 35-40 minutes--until lightly browned. Cool and crumble.
This can be done ahead or even frozen.) I turned mine out on a dish towel,
put another dish towel over it and hit to break up into small pieces. You may
not need to use all of it. Use your own judgement as to how thick you want
the three cookie layers to be.
2. Whisk pudding and milk together for two minutes until soft set. Do three
layers--first crumbs, pudding, and then Cool Whip. Sprinkle some coconut on
When serving, use a big spoon and dig deep so you get all three layers. Messy