Ingredients:
- 1 Malibu Rum Cake, cubed
- 1 package 3
- 4 oz instant coconut cream pudding mix
- 2 cups cold milk
- 1 cup Malibu Rum
- 1 can 20 oz crushed pineapple, drained
- 1 cup shredded coconut, toasted
- 1 pint heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Maraschino cherries for garnish
Instructions:
In a large bowl, whisk together the coconut cream pudding mix and cold milk until thickened
Refrigerate for at least 5 minutes
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form
Fold the whipped cream into the chilled coconut pudding mixture until well combined
In a trifle dish or individual serving glasses, layer cubed Malibu Rum Cake, a drizzle of Malibu Rum, crushed pineapple, and the coconut pudding mixture
Repeat the layers until the dish is filled, finishing with a layer of the coconut pudding on top
Top with toasted shredded coconut and garnish with maraschino cherries
Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld
Serve chilled and enjoy the tropical goodness of Malibu Rum Cake Trifle!
