Italian Cream Cheese Trifle

The Christmas season is upon us and there will be a lot of entertaining; why not try this dish as one of your deserts?

You will need:

1/4 cup room temperature butter

1/4 cup shortening

1 1/4 cups sugar

3 medium eggs{{more}}

1/2 tsp baking soda

dash of salt

1 1/4 cups All Purpose flour

1/2 cup buttermilk (See tips to make)

3/4 cups shredded coconut

1/2 cup chopped pecans

The Pudding:

1 box of French Vanilla Instant Pudding

1 3/4 cups milk

1/2 cup sugar

1 pk cream cheese

1 small container of Cool Whip or whipped topping.

Mix the instant pudding with the milk and allow to set. This should only take 5 – 10 minutes.

In a separate bowl, mix the cream cheese and 1/2 cup sugar well until smooth. The instant pudding should now be set; add this to the cream cheese mixture and mix well. Now fold in the Cool Whip and refrigerate until ready to assemble.

The Topping:

1 16-ounce package of shredded coconut – toasted (See tips)

1 1/2 cups of chopped pecans – toasted.

Method.

Preheat oven to 350°. Grease and flour a 9” cake pan. 2. Cream butter and shortening until smooth. Add sugar and mix well. Add eggs one at a time, just until the yellow disappears. Mix for about 30 seconds more. Combine flour, baking soda and dash of salt. Set aside. Add 1/3 of the flour mixture (above) to the creamed mixture. Mix well. Now add 1/2 cup buttermilk. Mix well. Add another 1/3 of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. Add the vanilla and mix well. Stir in the remaining ingredients, coconut and pecans. Pour evenly into the greased and floured cake pan. Bake at 350° for 20-25 minutes until toothpick inserted comes out clean. If you have any batter left over, simply pop in a couple of cupcake liners. Let cool for 10 minutes and remove from pans. Let cool completely.

Build the Trifle:

Break up the cake (you can just use your hands) so it is in small pieces or large crumbs). Then assemble and layer, starting with cake, pudding, coconut and pecans; repeat 1-2 times. Finish with a layer of pudding and toasted coconut and pecan on top.

Tips – If you don’t have buttermilk on hand, take 1/ 2 cup whole milk and add 1 teaspoon white vinegar or lemon juice. Buy regular sweetened coconut flakes and pop them in the toaster oven or oven for a few minutes on high to toast them. You can prepare in glasses for extra style.