Chocolate Coconut Trifle

Ingredients:

5oz box Chocolate Pudding

5oz box Vanilla Pudding

6 cups Milk

1 package Chocolate Chip Coconut Keebler cookies

1 cup Coconut, toasted

1/3 cup Mini Chocolate Chips

1 8oz container of Cool Whip

Directions:

Toast coconut: Pre-heat oven broiler. Spread coconut out on a baking sheet, making it as thin a layer as possible. Place under broiler. Keep and eye on it - it can burn quickly. After it starts to brown (2-3 minutes), stir it around so that it browns evenly and place it back under the broiler. When about half of the coconut it toasted, remove it from the oven.

In 2 medium size mixing bowls, mix up the chocolate and vanilla pudding according to package directions.

Place entire package of cookies into a gallon size zip top bag. Crush them until they are about 1/2 inch in size.

Begin making the trifle:

Layer 1/3 of the chocolate pudding into the bottom of the trifle dish.

Place 1/3 of the crushed cookies on top.

Next add a layer of vanilla pudding, using half of it. The easiest way to do this is to place small spoonfuls of the pudding next to each other to mostly cover the cookies. Then spread it around so that it is one solid layer.

Next, sprinkle on most of the toasted coconut (just leave enough to garnish the top).

Then layer another 1/3 of the chocolate pudding in the same way as the vanilla.

Next add another 1/3 of the crushed cookies.

Then add the rest of the vanilla pudding.

Top the vanilla pudding with the mini chocolate chips.

Add the rest of the chocolate pudding.

Then the last of the crushed cookies.

Top with the cool whip and garnish with the rest of the toasted coconut.

Serves 15

To see what I spent on this recipe and why trifles are so great, visit my other blog here.