Taste-of-the-Islands Banana Foster Trifle
Prep Time: 30 minutes
Serves: 4–6 servings
1 10.75-ounce package Sara Lee Frozen Pound Cake thawed
1 8-ounce can pineapple tidbits in juice
1 3.4-ounce package instant coconut or banana cream pudding and pie filling
1 c. heavy whipping cream
1/3 c. sour cream
1/4 c. powdered sugar
2 tsp. coconut extract, divided
1 c. caramel topping
3 bananas thinly sliced
2/3 c. shredded coconut toasted
1/3 c. macadamia nuts finely chopped
Cut pound cake into 1-inch cubes.
Set aside. Drain pineapple; reserving juice. Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 1 teaspoon coconut extract in a large bowl.
Beat at medium-high speed with an electric mixer until stiff peaks form.
Combine remaining 1 teaspoon coconut extract and ice cream topping in microwave-safe bowl. Microwave on high until warmed.
Layer pound cake cubes in 4 martini or dessert glasses. Drizzle caramel topping mixture over pound cake.
Top with coconut cream mixture and bananas.
Garnish with pineapple tidbits, toasted coconut and macadamia nuts.
This recipe also works well in a trifle bowl.