We don’t do dessert too often at our house but when we do, it’s totally something we intend to truly enjoy. This was such a light treat and worth every single bite.
1 cup sweetened flaked coconut
5.1 oz vanilla instant pudding mix
8 oz container Cool Whip
24 oz mandarin oranges, drained but juices reserved
20 oz pound cake, cut into squares
First, preheat oven to 350 degrees. Lay coconut out on a baking sheet and toast for up to 10 minutes.
Mix up the pudding mix according to directions (should ask you to add milk).
Whisk in half the cool whip.
Time to layer the trifle. Start with the pound cake bits.
Splash some of the mandarin juice over the cake.
Now add some of the pudding mixture.
Then add some oranges.
Rinse and repeat. Top with the saved cool whip. Sprinkle with the toasted coconut.
Take your time savoring each and every spoonful. I don’t need to nod your head with a ya or a uh-huh, I’m going to need you to follow my orders.
From half hour hostess by Rebecca Kracke Gordon