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 the goods

1 Loaf store-bought pound cake

1 Packet vanilla pudding mix

(look for one which requires 3 cups milk)

Pineapple or apricot jam

1/4 Cup Malibu or pale rum

1/4 Cup dark rum

1/4 Cup orange juice

1/4 Cup pineapple juice

1/4 Cup Amaretto

1-2 Cups crushed pineapple

1 1/2 Cups milk

1 1/2 Cups coconut milk

4 Bananas

Whipped cream

maraschino cherries

shredded coconut to serve



Carmen Iwannalaya trifle

This is everything a creamy, sticky, boozy Tiki-lounge cocktail should be...except it's a dessert!

Everything here is a shortcut; store bought pound cake, packet mix pudding, canned pineapple...and

 all drenched in rum.

Topped with priapic bananas and lost cherries, this is as much a sexual innuendo as a dessert.

Slice the pound cake into 3/4 inch slices and line the bottom of a bowl or dish.

Spread about 1/2 cup of jam over the cake.

Mix the rums, Amaretto, pineapple and orange juice and pour over the pound cake.

Make the vanilla pudding following the directions on the packet, but use substitute half the milk with coconut milk.

Drain the crushed pineapple and place it in an even layer over the drenched cake. Slice 2 bananas and arrange the slices on top of the pineapple.

Pour the pudding on top of the bananas, cover and chill to set. For maximum infiltration of rum-into-cake, make this the day before.

Whip the cream and mound it on the top of the trifle just before serving.

Peel the remaining 2 bananas and slice them in half. Wedge them into the cream a manner reminiscent of Carmen Miranda. Shower with cherries, shredded coconut and, if desired, more pineapple.

Your reputation is shot, so you might as well have a second helping!