Saturday, July 18, 2009

Hawaiian Trifle

I have to say, I LOVE theme parties. If done right, it's a great way to learn about another culture (even if it is superficial) for a few hours. Attendees who take the time to seek and don on appropriate wear, show that they made some effort in finding out about the dress of another place. The food, if mimicking the theme delicacies, offer guests a gastronomical insight to another world.

So when, my daugther's daisy scout troop had their end of year party, luau styled potluck. I jumped on the chance to make something Hawaiian; or at least Hawaiian influenced. My mind raced through all the wonderful food I sampled in Hawaii - Ahi Poke, chicken long rice, manapua... but kids being the finicky eaters they are sometimes, I settled on a dessert. It just had to be something simple to make, and I did not want to bake. Scouring the web, I came across a number of Pineapple trifle recipes, which was the base for the inspiration of the one I put together.

Hawaiian Trifle (kids version)

you will need a trifle bowl or a tall clear bowl to see the layers.

1 sour cream angel food cake (cut into 1 inch cubes)
1 fresh pineapple (cored and cut into bite size pieces. Save the crown for decoration)
1 large tub cool whip (I really recommend whipped cream, but if pressed for time...)
1 large instant vanilla pudding mix (prepared according to directions)
1 pint strawberries (quarted or sliced & slice 2 for decoration)

1 tbs rum extract (mix into prepared pudding)
1/2 cup toasted shredded coconut (optional)

Layer bottom of bowl with angel food cake
Dollop/spread a layer of vanilla pudding on cake layer.
Add cut pineapple and strawberries, and sprinkle toasted coconut (if you wish)
Dollop/spread a layer of cool whip
Repeat process with cake, fruit, pudding, etc.
Finish off layers with coolwhip.
Stick on the washed/cleaned pineapple crown, and decorate with strawberry hearts around.
Keep dessert chilled until ready to serve.

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