Coconut-Cranberry Trifle

Convenience products simplify this holiday trifle. The hard part is waiting four hours for it to chill.


12 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 23 Minutes
Cook: 5 Minutes
Other: 4 Hours, 45 Minutes


1 (16-ounce) can whole-berry cranberry sauce
1 (12-ounce) jar red currant jelly (we tested with Crosse & Blackwell)
2 tablespoons grated orange rind (rind of 2 oranges)
1 tablespoon cornstarch
3 (3.4-ounce) packages coconut cream or vanilla instant pudding mix
4 cups milk
1 (16-ounce) frozen pound cake, thawed, cut into 1
6 tablespoons Grand Marnier, divided
1 1/2 cups sweetened flaked coconut, toasted and divided
2 cups frozen whipped topping, thawed


Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium heat; cook 1 minute or until thickened and bubbly. Chill 45 minutes or until completely cooled, stirring occasionally.

Combine pudding mix and milk in a large bowl; whisk 2 minutes or until thickened.

Place one-third of pound cake cubes in a 3-quart trifle bowl; drizzle with 2 tablespoons liqueur. Top with one-third of cranberry-orange sauce and one-third of pudding. Sprinkle with 1/2 cup coconut.

Repeat layers twice using remaining cake cubes, orange liqueur, cranberry-orange sauce, pudding, and coconut, reserving last 1/2 cup coconut for garnish.

Spread whipped topping over trifle. Sprinkle with reserved coconut. Cover and chill at least 4 hours.