pina colada trifle
Trifles are perfect make-ahead desserts for parties. The flavors mellow with chilling and the layers of cake, fruit, and cream are always festive. For this trifle, marshmallow cream and crushed pineapple are folded into the whipped cream.
Recipe from Family Circle
1 box (18.25 ounces) pineapple or banana cake mix
1/2 cup vegetable oil
1 cup lemon yogurt (from two 6-ounce containers)
1 1/2 cups heavy cream
2 teaspoons rum extract
1 1/2 cups marshmallow cream
2 cans (8 ounces each) crushed pineapple in juice, undrained
1 cup shredded coconut
2/3 cup maraschino cherries
1/4 cup toasted coconut for garnish, if desired
Heat oven to 350 F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.
Spoon batter into prepared pan and bake at 350 F for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely. Trim off about 1 inch from edges and reserve for snacking. Cut cake into 1-inch cubes.
In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.
Place half of the cake cubes in a 14- to 16-cup trifle dish; gently press to compact. Sprinkle half of the coconut and scatter half of the cherries over cubes. Spoon half of the whipped cream mixture evenly over cubes. Repeat layering. Cover with plastic wrap; refrigerate for at least 3 hours. Garnish with toasted coconut, if desired, before serving.
Per Serving: cal. (kcal) 461, Fat, total (g) 22, chol. (mg) 72, sat. fat (g) 9, carb. (g) 62, fiber (g) 1, pro. (g) 4, sodium (mg) 281, Percent Daily Values are based on a 2,000 calorie diet