Hawaiian Dream Trifle Recipes

Steps:

• 1. Prepare and bake the cake according to package directions, using a greased 9x13 baking pan. Cool. 2. In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Sprinkle over cake. 3. Prepare whipped topping mix according to package directions; set aside. 4. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. 5. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.

Steps:

• 1. Prepare cake according to direction on the box. Pour into large sheet pan (I used a 13x9x2 in pan). Bake 18 to 20 minutes @350. Cool about 10 minutes before frosting.
• 2. (For frosting) Blend milk and pudding. Chill mixture 10 minutes in the freezer.
• 3. (For Frosting)In a separate bowl, mix cream cheese until smooth, add pudding mixture, pineapples and cool whip.
• 4. Spread on top of cooled cake frosting, nuts and coconut. Enjoy!

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

Steps:

• In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour., Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough., Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.

Steps:

• 1. Cut or tear angel food cake into bite size pieces. Set aside. 2. In a medium size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside. 3. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well, then add 1 cup of the whipped topping. Set aside. 4. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces, half of the pineapple, half of the coconut and half of the macadamia nuts. Spread half of the pudding over all. Repeat layers using the rest of the cake, pineapple, coconut and the macadamia nuts. Spread remaining pudding over all. Generously spread top with whipped topping and garnish with reserved toasted coconut and nuts. 5. Cover and refrigerate for at least 1 hour. NOTE: To toast coconut AND nuts spread each out on separate baking sheet in a single layer. Bake at 350 degrees F. for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant.