Coconut-Cranberry Trifle

Name: Coconut-Cranberry Trifle
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 1 Tbsp cornstarch; 6 Tbsps Grand Marnier, divided; 946 milliliters milk; 2 Tbsps grated orange rind (rind of 2 oranges); 454 grams frozen pound cake, thawed, cut into 1; 340 grams red currant jelly (we tested with Crosse & Blackwell); 355 milliliters sweetened flaked coconut, toasted and divided; 289 grams packages coconut cream or vanilla instant pudding mix; 473 milliliters frozen whipped topping, thawed; 454 grams whole-berry cranberry sauce

You can never have too many Scottish recipes, so give Coconut-Cranberry Trifle a try. This gluten free recipe serves 12. One serving contains 489 calories, 6g of protein, and 8g of fat. If you have pound cake, grand marnier, vanillan instant pudding mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium heat; cook 1 minute or until thickened and bubbly. Chill 45 minutes or until completely cooled, stirring occasionally.

Equipment you will use

Sauce Pan

Combine pudding mix and milk in a large bowl; whisk 2 minutes or until thickened.

Ingredients you will need

Pudding Mix

Milk

Equipment you will use

Whisk

Bowl

Place one-third of pound cake cubes in a 3-quart trifle bowl; drizzle with 2 tablespoons liqueur. Top with one-third of cranberry-orange sauce and one-third of pudding.

Ingredients you will need

Pound Cake

Cranberries

Liqueur

Orange

Sauce

Equipment you will use

Bowl

Sprinkle with 1/2 cup coconut.

Ingredients you will need

Coconut

Repeat layers twice using remaining cake cubes, orange liqueur, cranberry-orange sauce, pudding, and coconut, reserving last 1/2 cup coconut for garnish.

Ingredients you will need

Orange Liqueur