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Coconut Chocolate Trifle
 
 
PortiesPTM15 min

Coconut Chocolate Trifle


"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.

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Bereiding

  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 liter.serving bowl; drizzle with 80 liter orange juice.Chop chocolate; set aside 2 tablespoons for garnish.Sprinkle remaining chocolate and A bowl with a capacity of 1/4 liter containing 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.



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