Something to Trifle With!

As a “woman of a certain age,” I have come to view birthdays as both good and … well … old. While I do like birthdays, they are also a not-so-subtle reminder that I am deep into my middle years – no longer young, not yet elderly. Sometimes I even read articles that have “menopause” in the title. Yikes. I mean “Yikes! I read menopause articles. That is SO not young of me!” AND “Yikes! Menopause certainly is a cornucopia of unpleasantness!”

Hot flashes … gout … diet. The latest article I perused suggested that menopausal women should avoid foods containing fat, sugar, carbs and caffeine – and they shouldn’t drink alcohol or eat foods that are hot, either in temperature or in spiciness. Are you kidding me? I guess menopause is the opposite of eat, drink and be merry. At this point, I have Shania Twain ringing in my ears with “Oh oh oh! Go totally crazy! I’m an old lady! Got gout, bean sprouts, Oh oh oh really go wild, yeah, hot flashin’ in style!”

I’m tellin’ ya, birthdays are nothing to trifle with. But trifles ARE something to trifle with, and today we are going to celebrate our “eat, drink and be merry” years (and Tastefully Simple’s birthday!) with a fantastic, beachy trifle. Live it up!

j*a*N*e

Caribbean Trifle

• Caribbean Beach Bread Mix®
• ¾ cup water
• 8 oz crushed pineapple with juice
• 3.4 oz. pkg. vanilla instant pudding
• 1½ cups milk
• ½ cup coconut, plus additional for garnish
• 8 oz. thawed non-dairy whipped topping
• 2 (11 oz.) cans mandarin oranges, drained
• 1 pound strawberries, hulled and halved

Prepare Caribbean Beach Bread Mix as directed on package with water and pineapple; cool and cut into cubes. Prepare pudding as directed on package with milk; mix in coconut and whipped topping. Layer cake, pudding mixture, oranges and strawberries in a trifle bowl; repeat. Garnish with additional coconut on top if desired. Chill 2 hours. Makes 10-12 servings.

Caribbean Trifle

Testing Notes

• I think it works best to prepare this over two days. Bake the Caribbean Beach Bread, let it cool, and then put it in the fridge or freezer overnight. It will be much easier to cube if it’s cold.
• Even if the bread crumbles a bit when you cube it, don’t fret! Just throw it all in the trifle. Trust me – no one will notice the crumbs!
• I toasted the coconut because I like the taste and texture better that way. Just place the coconut in a non-stick skillet over medium-low heat. Stir frequently and watch carefully – it burns quickly. Don’t rush it by using higher heat!
• I thought this would be good, but it was fabulous! My testers ranked it a 5.5 on a scale from 1-6. Fantastic!
• It looks beautiful in the trifle bowl, and not so pretty in the serving bowls … kinda like a bowlful of cakey pudding. If you are planning to pre-plate each serving, consider topping each serving with whipped cream and a strawberry to cute it up a bit. It would be best, however, to bring the whole trifle to the table and serve it there, because it is lovely in the trifle bowl!

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