4.5/5
(2 Votes)
Ingredients
- 1 box white cake mix, along with any ingredients required to make it
- 1 (5.1 oz) package vanilla instant pudding, along with the ingredients required to make it
- 1 (12 oz) container Cool Whip, thawed
- 1 (21 oz) can cherry pie filling
- 1 (8 oz) can crushed pineapple
- 1 cup sliced almonds
- 1 cup toasted coconut
Preparation
Step 1
Prepare the cake according to package directions for a 13x9-inch pan and cool completely. Prepare the pudding according to package directions. Gently fold in the Cool Whip.
To assemble the trifle, crumble a third of the cooled cake into the bottom of a serving bowl. Spread on a third of the pudding mixture, half of the pineapple, half the can of pie filling, and a third of the nuts. Repeat the layers. Top with the remainder of the cake and pudding, and sprinkle the coconut and the rest of the almonds on top.
Cover and refrigerate--it's much more tasty the next day, and even better after that. However, if you want your coconut and the almonds on top to be crunchy, add them just before serving.