Pina Colada Trifle Recipes

Steps:

• Heat oven to 350 degrees. Coat 13x9" baking pan with nonstick cooking spray.
• In a large bowl, beat cake mix, oil, yogurt, and eggs on low for 30 seconds.
• Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.
• Spoon batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
• Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely.
• Trim off about 1" from edges and reserve for snacking. Cut cake into 1" cubes.
• In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.
• Place half of the cake cubes in a 14-16 cup trifle dish; gently press to compact.
• Sprinkle half of the coconut and scatter half of the cherries over cubes.
• Spoon half of the whipped cream mixture evenly over cubes. Repeat layering.
• Cover with plastic wrap; refrigerate for at least 3 hours.
• Garnish with toasted coconut, if desired, before serving.

Steps:

• 1.In a medium bowl, combine milk and pudding mix. Using a wire whisk, beat 30 seconds then let stand 2 minutes, or until thickened. Fold in whipped topping. 2.In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple, and coconut. Repeat layers and top with cherries. Cover and chill 1 hour. Notes If you prefer, you can make these in individual dessert dishes. And if you'd like even more of an "adults only" pina colada flavor, you can drizzle rum over the cake cubes before layering. Read more at http://www.mrfood.com/Misc-Desserts/Pina-Colada-Trifle#twvzVJQYpo2oQlp2.99

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.