a unique tropical take on a traditional Southern favorite.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 3 cups cold milk
- 1 (4.6 ounce) package instant coconut cream pudding mix
- 1 (8 ounce) container sour cream
- 1 (16 ounce) container non-dairy whipped topping, divided
- 1 cup crushed pineapple with juice
- ½ cup shredded coconut
- 1 teaspoon rum flavoring
- 1 teaspoon coconut flavoring
- 1 (11 ounce) box vanilla wafer cookies
- 2 medium bananas, sliced, or more to taste
- ¼ cup toasted shredded coconut
Instructions
- Whisk cold milk and pudding mix together in a large mixing bowl for 2 minutes. Allow to sit for 5 minutes until soft-set.
- Mix sour cream and 1/2 of the whipped topping into the pudding; mix well. Stir in pineapple with juice, 1/2 cup shredded coconut, rum flavoring, and coconut flavoring.
- Place a layer of wafer cookies in the bottom of a trifle dish. Add a layer of sliced bananas and a layer of the pudding mixture. Repeat layers until all ingredients have been used, reserving a few cookies for garnish.
- Top with remaining whipped topping and garnish with remaining cookies and toasted coconut. Chill for 1 hour before serving.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 12 g |
| Sodium | 195 mg |
| Sugars | 18 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |