½ cup Jamaican rum
2 loaf size prepared pound cakes, (I use Sarah Lee) cut in 1 to 2 inch cubes
2 packages (3.4 ounces) instant coconut or vanilla pudding
3 cups cold milk
1 pint heavy cream whipped with a little sugar or 1 container (12 ounces) frozen whipped topping, thawed
4 cups assorted, diced tropical fruits (mango, pineapple, papaya, bananas)
1/4 cup toasted, flaked coconut
In a large bowl, beat the milk and pudding mixes together until pudding starts to thicken. Fold about 3/4 of the whipped topping into the pudding mixture. In another bowl gently toss fruits together. Layer half of the cake into the bottom of a trifle dish or pretty clear glass bowl. Pour half of the rum over the cake cubes. Next, spoon half of the pudding mixture on top of the cake. Then, spoon about 1/3 of the fruit on top of the pudding. Repeat. Cover trifle, remaining fruit, and whipped cream with plastic and refrigerate at least a few hours before serving. Right before serving spoon remaining whipped cream on top. Sprinkle on toasted coconut and the extra fruit on top. Enjoy!