Taste of the Islands Banana Foster Trifle

“Taken from Harris Teeter web site (which states - originally from Sara Lee) for ZWT. "This decadent trifle features pound cake layered with coconut cream pudding, bananas, pineapple, toasted coconut and macadamia nuts."”
4 desserts

Ingredients Nutrition

  • 1 (10 3/4 ounce) package frozen pound cake, thawed
  • 1 (8 ounce) can pineapple chunks in juice
  • 1 (3 1/2 ounce) packageinstant coconut cream pudding and pie filling or 1 (3 1/2 ounce) packagebanana cream pudding and pie filling
  • 1 cup heavy whipping cream
  • 13 cup sour cream
  • 14 cup powdered sugar
  • 4 tablespoons coconut rum, divided
  • 1 cup caramel topping
  • 3 bananas, thinly sliced
  • 23 cup shredded coconut, toasted
  • 13 cup macadamia nuts, finely chopped


  1. Cut pound cake into 1-inch cubes. Set aside.
  2. Drain pineapple; reserving juice.
  3. Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 2 tablespoons of the coconut rum in a large bowl.
  4. Beat at medium-high speed with an electric mixer until stiff peaks form.
  5. Combine remaining 2 tablespoon of coconut rum and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
  6. Layer pound cake cubes in 4 Martini or dessert glasses.
  7. Drizzle caramel topping mixture over pound cake.
  8. Top with coconut cream mixture and bananas.
  9. Garnish with pineapple tidbits, toasted coconut and macadamia nuts.

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