Pina Colada Cake Trifle

What You'll Need

• one vanilla cake mix
• one - twenty ounce can crushed pineapple
• one - ten ounce jar maraschino cherries, with stems
• one - eight ounce package cream cheese, softened
• one - 3.4 ounce box instant vanilla pudding
• one cup milk
• 11/4 cup shredded coconut, divided
• one half teaspoon rum extract
• one half teaspoon coconut extract
• two and one half cups Cool Whip, divided

How to Make It

1. Take 1/4 cup of the shredded coconut and place on a baking sheet.
2. Bake at 350 degrees for 5-8 minutes, stirring often.
3. Watch the coconut in the oven and remove when it starts to brown. Let cool.
4. Drain the pineapple and save the juice.
5. Use the juice in place of the liquid when you make the cake batter.
6. Bake in a 9x13 pan, according to the package directions. Remove and let cool completely.
7. Cut into one inch cubes.
8. Beat the cream cheese until creamy.
9. Set aside. Whisk the pudding into the milk until it thickens.
10. Slowly add the pudding and extracts to the cream cheese, beating until creamy.
11. Fold in one cup of coconut and one cup of Cool Whip.
12. Drain the cherries and set aside ten cherries.
13. Cut the rest of the cherries in half and pat dry.
14. Place four cups of cake cubes in a large bowl.
15. Top with half of the drained pineapple and half the cherries.
16. Spread half of the cheesecake layer over the fruit gently.
17. Repeat the layers.
18. Sprinkle the top with the toasted coconut.
19. Swirl on the remaining Cool Whip and garnish with the reserved cherries.
20. Keep refrigerated until you serve it.

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