Pina Colada Trifle

• Vegetarian

• Produce

  • 1 20 oz can Pineapple tidbits

• Baking & Spices

  • 1 3/4 cups Sugar
  • 1 container Topping, frozen whipped

• Nuts & Seeds

  • 3 cups Coconut, sweetened flaked

• Bread & Baked Goods

  • 1 Angel food cake

• Dairy

  • 2 cups Sour cream

Found on confessionsofacookbookqueen.com

Ingredients

• Angel Food Cake (full size -- 9 or 10 inches made in a tube pan), cut into cubes
• 20 oz can pineapple tidbits, drained
• Filling:
• 2 cups sour cream
• 1 3/4 cups sugar
• 1 container (8 oz) frozen whipped topping, thawed (Cool Whip)
• 3 cups sweetened flaked coconut

Directions

• Prepare filling: Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed.
• In 6 half pint jars or a large glass bowl or trifle dish, place a layer of angel food cake pieces. Spoon a layer of coconut filling over the cake, then spoon pineapple over the coconut layer. Repeat layers again.