Summer is over now (even here in North Florida) but the Tropical Dream Trifle is wonderful. It's an oldie but a goodie...
Tropical Dream Trifle
1 frozen prepared pound cake (10.75 ounces)
1 can (8 ounces) crushed pineapple in juice, undrained
1 large banana, chopped
1 container (12 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 cup sweetened flaked coconut, toasted
1 kiwi, peeled and sliced
Cut pound cake into 3/4-inch cubes; place in large bowl of 4-Piece Colander & Bowl Set. Add pineapple; toss gently and set aside.
Zest lime using Microplane Adjustable Grater to measure 1 teaspoon zest. (Zest the entire lime if you love lime flavor.) Juice lime using Juicer to measure 1 tablespoon juice. Chop banana using Food Chopper. In Classic Batter Bowl, combine banana, lime juice and lime zest; mix well.
Attach open star tip to Easy Accent(R) Decorator. Fill decorator with whipped topping; set aside. Add remaining whipped topping, sour cream and powdered sugar to banana mixture; mix well using Classic Scraper.
To assemble trifle, place one-third of the cake cubes into bottom of Trifle Bowl. Top with one-third of filling mixture, spreading evenly. Repeat layers two more times. Sprinkle coconut over top of trifle. Pipe rosettes of reserved whipped topping around edge of bowl. Slice kiwi using Egg Slicer Plus(R). Cut slices in half and place between rosettes. Refrigerate at least 30 minutes before serving.
Yield: 10 servings
Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 13 g, Cholesterol 80 mg, Carbohydrates 38 g, Protein 3 g, Sodium 140 mg,
Fibre less than 1 g
Cook's Tip: Reduced-fat pound cake, light whipped topping and reduced-fat sour cream and can be substituted for the pound cake, whipped topping and sour cream, if desired.
To toast coconut in microwave oven, place coconut in Small Micro-Cooker(R); microwave on HIGH 1 1/2 minutes or until golden brown, stirring after each 10-second interval. Cool completely.