Tropical Cheesecake Trifle

Casey Barber

Tropical Cheesecake Trifle

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    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


    Prep: 30 min Total:
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    • 1

      Beat the cream cheese and powdered sugar together with 1/2 cup coconut milk in a medium mixing bowl. Set aside.

    • 2

      Cut the pound cake into 1/2-inch slices.

    • 3

      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.

    • 4

      Drizzle approximately 1 tablespoon coconut milk over the pound cake slices and wait 5 minutes for the coconut milk to be absorbed.

    • 5

      Spread an even layer of sweetened cream cheese over the pound cake, then top the cream cheese with a layer of diced pineapple.

    • 6

      Repeat each layer in each bowl, again making sure to drizzle coconut milk over the pound cake to be absorbed.

    • 7

      Chill until ready to serve; trifles can be made a day in advance.

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