Coconut Trifle - cooking recipe

Ingredients

1 prepared angel food cake, cut into 1-inch cubes
2 c. cold milk
2 small pkg. instant coconut cream pudding mix
1 quart vanilla ice cream, softened
1 carton (8 oz.) frozen whipped topping, thawed
4 c. flaked coconut, toasted

Preparation

Place cake cubes in a large bowl. In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream until well mixed. Pour over cake cubes; stir just until combined. Transfer to a 5-quart trifle bowl. Spread with whipped topping and sprinkle with coconut. Cover and refrigerate for at least 30 minutes before serving.