Tropical Dream Trifle

Yield: 10 servings

Ingredients

• 1 (10.75 ounce) frozen prepared pound cake
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 1 lime
• 1 large banana, chopped
• 1 (12 ounce) container frozen whipped topping, thawed, divided
• 1 (8 ounce) continer sour cream
• 1/2 cup powdered sugar
• 1/4 cup sweetened flaked coconut, toasted
• 1 kiwi, peeled and sliced

Instructions

1. Cut pound cake into 3/4 inch cubes; place in large bowl of 4-Piece Colander & Bowl Set. Add pineapple; toss gently and set aside.
2. Zest lime using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime using Juicer to measure 1 tablespoon juice. Chop banana using Food Chopper.
3. In Classic Batter Bowl, combine banana, lime juice and lime zest; mix well.
4. Attach open star tip to Easy Accent(R) Decorator. Fill decorator with whipped topping; set aside.
5. Add remaining whipped topping, sour cream and powdered sugar to banana mixture; mix well using Classic Scraper.
6. To assemble trifle, place one-third of the cake cubes into bottom of Chillzanne(R) Bowl. Top with one-third of filling mixture, spreading evenly. Repeat layers two more times. Sprinkle coconut over top of trifle. Pipe rosettes of reserved whipped topping around edge of bowl.
7. Slice kiwi using Egg Slicer Plus(R). Cut slices in half and place between rosettes.
8. Refrigerate for at least 30 minutes before serving.

Notes

Reduced-fat pound cake, light whipped topping and reduced-fat sour cream and can be substituted for the pound cake, whipped topping and sour cream, if desired.

To toast coconut in microwave oven, place coconut in Small Micro-Cooker(R); microwave on HIGH 1 1/2 minutes or until golden brown, stirring after each 10 second interval. Cool completely.

Nutrition

Per serving: Calories 320, Total Fat 16g, Saturated Fat 13g, Cholesterol 80mg, Carbohydrates 38g, Protein 3g, Sodium 140mg, Fibre less than 1g

Attribution

Recipe credit: Pampered Chef