Taste of the Islands Banana Foster Trifle

Taken from Harris Teeter web site (which states - originally from Sara Lee) for ZWT. "This decadent trifle features pound cake layered with coconut cream pudding, bananas, pineapple, toasted coconut and macadamia nuts."

• Ready In: 30 mins
• Serves: 4
• Yields: 4 desserts

Ingredients

• 1 (10 3/4ounce) package  frozen pound cake, thawed
• 1 (8 ounce) can pineapple chunks in juice
• 1 (3 1/2ounce) package  instant coconut cream pudding and  pie filling or 1 (3 1/2ounce) package  banana cream pudding and  pie filling
• 1  cup heavy whipping cream
• 1⁄3 cup sour cream
• 1⁄4 cup powdered sugar
• 4  tablespoons  coconut rum, divided
• 1  cup  caramel topping
• 3  bananas, thinly sliced
• 2⁄3 cup  shredded coconut, toasted
• 1⁄3 cup  macadamia nuts, finely chopped

Directions

1. Cut pound cake into 1-inch cubes. Set aside.
2. Drain pineapple; reserving juice.
3. Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 2 tablespoons of the coconut rum in a large bowl.
4. Beat at medium-high speed with an electric mixer until stiff peaks form.
5. Combine remaining 2 tablespoon of coconut rum and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
6. Layer pound cake cubes in 4 Martini or dessert glasses.
7. Drizzle caramel topping mixture over pound cake.
8. Top with coconut cream mixture and bananas.
9. Garnish with pineapple tidbits, toasted coconut and macadamia nuts.