Coconut-Cranberry Trifle Recipe

Name: Coconut-Cranberry Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-ounce) can whole-berry cranberry sauce; 1 (12-ounce) jar red currant jelly (we tested with Crosse & Blackwell); 2 tablespoons grated orange rind (rind of 2 oranges); 1 tablespoon cornstarch; 3 (3.4-ounce) packages coconut cream or vanilla instant pudding mix; 4 cups milk; 1 (16-ounce) frozen pound cake, thawed, cut into 1; 6 tablespoons Grand Marnier, divided; 1 1/2 cups sweetened flaked coconut, toasted and divided; 2 cups frozen whipped topping, thawed

Servings: persons

1 (16-ounce) can whole-berry cranberry sauce
1 (12-ounce) jar red currant jelly (we tested with Crosse & Blackwell)
2 tablespoons grated orange rind (rind of 2 oranges)
1 tablespoon cornstarch
3 (3.4-ounce) packages coconut cream or vanilla instant pudding mix
4 cups milk
1 (16-ounce) frozen pound cake, thawed, cut into 1
6 tablespoons Grand Marnier, divided
1 1/2 cups sweetened flaked coconut, toasted and divided
2 cups frozen whipped topping, thawed

1
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.
2
Combine pudding mix and milk in a large bowl; whisk 2 minutes or until thickened.
3
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. Sprinkle with 1/2 cup coconut.
4
Repeat layers twice using remaining cake cubes, orange liqueur, cranberry-orange sauce, pudding, and coconut, reserving last 1/2 cup coconut for garnish.
5
Spread whipped topping over trifle. Sprinkle with reserved coconut. Cover and chill at least 4 hours.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16-ounce) can whole-berry cranberry sauce, 1 (12-ounce) jar red currant jelly (we tested with Crosse & Blackwell), 2 tablespoons grated orange rind (rind of 2 oranges), 1 tablespoon cornstarch, and more.

Yes, Coconut-Cranberry Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Cranberry Trifle

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