1/3 cup coarsely chopped
Kirkland Signature salted
Marcona almonds
Tropical Mandarin Trifle
Festival
1 cup sweetened coconut
1 pint whipping cream
4 11-ounce cans Festival*
mandarin oranges in
light syrup, drained,
syrup reserved
1 teaspoon vanilla extract
1/2 teaspoon ground
cinnamon
1/4 cup plus 2 tablespoons
granulated sugar
2 20-ounce cans
Festival* golden pineapple chunks in syrup,
drained, syrup reserved
1 tablespoon light rum
(optional)
1 loaf Kirkland Signature
pound cake, cut into
1/2-inch cubes
1/3 cup coarsely chopped
macadamia nuts
Preheat oven to 400°F. Spread coconut in a pan and
toast for about 3-5 minutes; let cool.
Place cream, 1 2/3 cups mandarin syrup, vanilla,
cinnamon and sugar in a mixing bowl. Beat until stiff
peaks form.
In a separate bowl, stir together 1/2 cup mandarin
syrup, 1/2 cup pineapple syrup and rum.
Layer a third of the cake cubes in a 3-quart dish and
moisten with a third of the fruit syrup mixture. Lay a
third of the fruit over the cake. Spread with a third of
the whipped cream. Sprinkle with a third of the nuts
and a third of the coconut. Repeat with 2 more layers.
Chill for at least 1 hour. Makes 12 servings.
Recipe developed by Chef Tyler Hefford-Anderson.
* Brands may vary by region; substitute a similar product.
Whisk sweetened condensed milk and water in a
large bowl. Add pudding mix and whisk for 2 minutes,
until well blended. Refrigerate for 5 minutes. Fold in
whipped topping.
Stir together sliced strawberries and strawberry
preserves.
Spoon 2 cups of the pudding mixture into the bottom
of a 4-quart clear glass trifle bowl or round glass
serving bowl. Top with half the cake cubes, half the
strawberries and half the remaining pudding mix.
Repeat the layers, ending with pudding.
Refrigerate for 3-4 hours, or until set. Garnish with
sliced strawberries and almonds just before serving.
Makes 10-12 servings.
* Brands may vary by region; substitute a similar product.
1 14-ounce can Eagle
Brand* sweetened
condensed milk
1 1/2 cups cold water
1 4-serving size package
instant vanilla-flavor
pudding and pie
filling mix
1 8-ounce container
frozen whipped
topping, thawed
4 cups sliced fresh
strawberries, plus
more for garnish
1 cup Smucker’s*
Special Recipe
Strawberry Preserves
1 large (9-inch) prepared
angel food cake, cut
into 3/4-inch cubes
(about 8 cups)
2 tablespoons sliced
almonds, for garnish
(optional)
Strawberries and Cream Trifle
Eagle Brand/Smucker’s
