Recipe(tried): Gilding the Lily! Tropical Rum Trifle Recipe

Hi Mickey - several weeks ago, I had company for a casual burger on the grill, and we got to talking about making up a recipe for a "tropical" trifle, using store-bought angel cake, instant French vanilla pudding mix, fresh finely chopped (food processor) pineapple, mixed together with Coconut milk and RUM, and Cool Whip. We were making it up as we went along -

So the next get-together we had, I made it.

TROPICAL RUM TRIFLE

Meat of one fresh pineapple, pulsed finely in food processor
(you could use canned drained pineapple, too)
1/2 can coconut milk
approx. 1/2 to 3/4 cup rum, I used golden Barbados type
One box French vanilla Instant pudding mix, made according to directions
One store bakery angel cake, torn into smallish pieces
One large container of Cool Whip, thawed

Mix the pineapple, rum and coconut milk all together in a bowl. Make up the vanilla pudding in another bowl.

Started with the bottom layer being broken bits of the angel cake, then topped with the vanilla pudding, then a layer of the chopped pineapple/coconut milk/rum layer, then Cool Whip, then started over for more three layers, ending with the Cool Whip and topped with a design of thinly sliced pineapple, a cherry in the center to look like a flower, and some of the smaller green leafs of the pineapple for leafs of the "flower" It was just beautiful and tasted even better. One of the guys who never eats dessert tried it, liked it so much he asked to take the leftovers home to eat for breakfast (RUMM?? - yes, indeed!)

This is a good FL dessert, but the northerners here may have to wait for summer to try this recipe. It tasted like a solid Pina Colada! Yummy -

Love, June