|12 ounces cream cheese, softened||1 (10.75-ounce) frozen pound cake, thawed|
|1/2 cup powdered sugar||1 (20-ounce) can diced pineapple, drained|
|1 (13.5-ounce) can coconut milk|
Beat the cream cheese and powdered sugar together with 1/2 cup coconut milk in a medium mixing bowl. Set aside.
Cut the pound cake into 1/2-inch slices.
Line the bottom of 6 small, wide-mouthed bowls or compote dishes with a layer of pound cake slices, breaking the slices into smaller pieces as needed to completely cover the bottom of the bowls.
Drizzle approximately 1 tablespoon coconut milk over the pound cake slices and wait 5 minutes for the coconut milk to be absorbed.
Spread an even layer of sweetened cream cheese over the pound cake, then top the cream cheese with a layer of diced pineapple.
Repeat each layer in each bowl, again making sure to drizzle coconut milk over the pound cake to be absorbed.
Chill until ready to serve; trifles can be made a day in advance.
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