Categories: Dessert

Ingredients

• 1 lb fresh strawberries
• 1 16 oz frozen pound cake, thawed
• 1 14 oz can sweetened condensed milk
• 1 14 oz can unsweetened coconut milk
• 1 8 oz container sour cream
• 1 16 oz container cool whip
• 1 3.3oz pkg vanilla instant pudding
• 1 tsp cinnamon

Directions

1. Hull and slice strawberries.

2. Cut pound cake into 1-inch cubes.

3. Whisk together 1/2 cup condensed milk, 2/3 cup coconut milk, and sour cream in large bowl.

4. Add pound cake cubes and toss gently.

5. 1.5 cups cool whip in decorator bag and set aside.

6. Combine pudding mix and remaining coconut milk in medium bowl; whisk until thickened.

7. Add remaining condensed milk and cinnamon; whisk until incorporated.

8. Fold in remaining whipped topping.

9. Place half of the pound cake cubes into trifle bowl.

10. Top with half of the strawberries.

11. Spread half of the pudding mixture over strawberries.

12. Repeat layers one more time.

13. Pipe whipped topping from decorator bag over top.

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