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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This luscious dessert will wow everyone who sees it, let alone tries it, promises Donna Cline of Pensacola, Florida. Apricot preserves add a fruity touch to the pleasing pairing of chocolate and toasted coconut in this easy-to-assemble trifle. Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake, thawed |
1/3 cup apricot preserves |
1/3 cup plus 2 tablespoons orange juice, divided |
4 ounces german sweet chocolate |
1-1/4 cups flaked coconut, toasted, divided |
1-3/4 cups cold 2% milk |
1 cup half-and-half cream |
1 package (5.9 ounces) instant chocolate pudding mix |
Directions:
1. Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes.
2. Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake.
3. In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving. Yield: 10-14 servings.
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