Mexican Margarita Trifle
My friends decided to have a Mexican-themed potluck and assigned dessert to me. I love lime, but was sick of boring old key lime pie, so I decided to try something a little new....and it was a hit (and easy, too!)!
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READY IN: 45mins
SERVES: 12-15
YIELD: 1 trifle dish
UNITS: US
INGREDIENTS
Nutrition- 1(18 ounce) box white cake mix, prepared according to package directions in a 9-inchx13-inch pan, and cooled
- 1(14 ounce) bag sweetened flaked coconut
- 3(14 ounce) cans sweetened condensed milk
- 1 1⁄4cups key lime juice
- 3cups heavy whipping cream
- 3tablespoons confectioners' sugar
- 1⁄4cup tequila
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DIRECTIONS
- In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
- In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
- In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
- Cut cake into small chunks.
- Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
- Repeat two more times.
- Chill in the refrigerator for two hours or until ready to serve.
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