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    You are in: Home / Recipes / Coconut-Cream Trifle Recipe
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    Coconut-Cream Trifle

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    aronsinvest's Note:

    Food network recipe. This is a make ahead dessert. Pretty and tasty. If you can't find ladyfingers you can sub pound cake or angle food cake cut up. You can sub cool whip for the heavy cream if you want to make it easier on yourself.

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan have 2 cups of water boiling. Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup. Pour the hot water over the gelatin. Stir to make sure it dissolves. Add 2 cups of cold water to the gelatin. Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours.
    2. 2
      Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm. Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries. Serve right away or keep refrigerated until ready to eat.

    Ratings & Reviews:

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    Nutritional Facts for Coconut-Cream Trifle

    Serving Size: 1 (547 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 770.2
     
    Calories from Fat 360
    46%
    Total Fat 40.1 g
    61%
    Saturated Fat 25.0 g
    125%
    Cholesterol 209.8 mg
    69%
    Sodium 688.5 mg
    28%
    Total Carbohydrate 63.2 g
    21%
    Dietary Fiber 3.2 g
    13%
    Sugars 46.0 g
    184%
    Protein 33.8 g
    67%

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