The flavors in a popular Mexican cake are redesigned into a simple, pretty dessert.
Attach open star tip to Easy Accent® Decorator. Fill with 1 cup (250 mL) of the whipped topping. Combine pudding mix and remaining coconut milk in Stainless (4-qt./4-L) Mixing Bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.
To assemble, place half of the ladyfinger mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top; garnish with strawberry fan.
U.S. Nutrients per serving: Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 10 mg, Carbohydrate 29 g, Protein 3 g, Sodium 160 mg, Fiber 1 g
Ladyfingers are sheets of sponge cake that can be separated into long ovals and are found in the bakery section of most grocery stores.
One 16-oz (about 390-g) frozen pound cake, thawed, trimmed and diced into 1-in. (2.5-cm) cubes, can be substituted for the ladyfingers, if desired.
To create strawberry fan, open Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.
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