Mexican Margarita Trifle

Name: Mexican Margarita Trifle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 trifle dish, 12-15 serving(s)
Ingredients: 1 (18 ounce) box white cake mix, prepared according to package directions in a 9-inchx13-inch pan, and cooled; 1 (14 ounce) bag sweetened flaked coconut; 3 (14 ounce) cans sweetened condensed milk; 1 1/4 cups key lime juice; 3 cups heavy whipping cream; 3 tablespoons confectioners' sugar; 1/4 cup tequila

Submitted by DinaB629

"My friends decided to have a Mexican-themed potluck and assigned dessert to me. I love lime, but was sick of boring old key lime pie, so I decided to try something a little new....and it was a hit (and easy, too!)!"

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Ready In:: 45mins
Ingredients:: 7
Yields:: 1 trifle dish
Serves:: 12-15

ingredients

1 (18 ounce) box white cake mix, prepared according to package directions in a 9-inchx13-inch pan, and cooled
1 (14 ounce) bag sweetened flaked coconut
3 (14 ounce) cans sweetened condensed milk
1 ¹⁄₄ cups key lime juice
3 cups heavy whipping cream
3 tablespoons confectioners' sugar
¹⁄₄ cup tequila

directions

In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
Cut cake into small chunks.
Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
Repeat two more times.
Chill in the refrigerator for two hours or until ready to serve.