Sunday, April 4, 2010


1 lb fresh strawberries, divided
3 pkg soft ladyfingers (about 24 total) or two pound cakes cut up into 1 in cubes
1 can (14 oz) sweetened condensed milk, divided
1 can (14 oz) unsweetened coconut milk, divided
1 container (8 oz) sour cream
1 container (12 oz) frozen whipped topping, thawed, divided
1 pkg (3.3 oz) vanilla instant pudding and pie filling
1 tsp Cinnamon (I thought it tasted better without the cinnamon)

1. Set aside one strawberry for garnish. Hull and slice remaining strawberries. Cut ladyfingers into 1-in. pieces; set aside.

2. Whisk together ½ cup of the condensed milk, 2∕3 cup of the coconut milk and sour cream in large Bowl. Add ladyfingers and toss gently.

3. Attach open star tip to Easy Accent Decorator. Fill with 1 cup of the whipped topping. Combine pudding mix and remaining coconut milk in a Bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.

4. To assemble, place half of the ladyfinger mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top; garnish with strawberry fan.

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