Tropical Pineapple and Rum Trifle

Ingredients

Pound cake

1 (9-inch) loaf, cut into cubes

Rum

1/2 cup, divided

Pineapple

2 cups, diced (fresh or canned)

Vanilla pudding mix

1 (3.4 oz) package

Milk

2 cups (for pudding preparation)

Whipped cream

2 cups, whipped

Toasted coconut flakes

1/2 cup

Maraschino cherries

1/2 cup, for garnish

Instructions

1. In a large mixing bowl, prepare the vanilla pudding according to package instructions using 2 cups of milk. Set aside to thicken.
2. In a trifle dish or glass bowl, layer half of the pound cake cubes evenly at the bottom.
3. Drizzle half of the rum over the pound cake cubes, ensuring they are well-soaked but not overly soggy.
4. Spread half of the diced pineapple over the soaked pound cake.
5. Spread half of the prepared vanilla pudding over the pineapple layer.
6. Repeat the layering process with the remaining pound cake, remaining rum, remaining pineapple, and remaining vanilla pudding.
7. Top the trifle with a generous layer of whipped cream, smoothing it out to create an appealing finish.
8. Sprinkle the toasted coconut flakes over the whipped cream for added texture and flavor.
9. Garnish with maraschino cherries for a pop of color and sweetness.
10. Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld beautifully.
11. Serve chilled and enjoy the tropical delight!