Pampered Chef Recipes
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
- 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.
- 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.
- In Classic Batter Bowl, combine banana, lime juice and lime zest; mix well.
- Attach open star tip to Easy Accent(R) Decorator. Fill decorator with whipped topping; set aside.
- Add remaining whipped topping, sour cream and powdered sugar to banana mixture; mix well using Classic Scraper.
- 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.
- Slice kiwi using Egg Slicer Plus(R). Cut slices in half and place between rosettes.
- 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