This is a Sponsored post written by me on behalf of Sara Lee. All opinions are 100% mine.
Key lime pie mousse layered with sweet Sara Lee pound cake and topped with toasted coconut. The easy way to enjoy key lime pie!
Today was one of those days where I was literally "on" from the moment I opened my eyes until now, late at night. And by "on" I mean not getting a break!
I go to work and I have to be constantly "on" in front of my students who deserve the best teacher they can get. I come home and I have to be "on" for my kids because they haven't seen me all day, and I haven't seen them all day, and I miss them. In the back of my mind is all the household stuff, switch the laundry and while that's running, load the dishwasher, and then while they're both running, get dinner started. Then switch the laundry, get the table ready, eat dinner, unload dishwasher, clean up from dinner.
After a few cartoons, it's toothbrushes, Llama Llama Red Pajama, cuddles, kisses, and lights out.
Finally I can settle down with a coffee, a special treat like this Key Lime Pie Trifle, catch up on blog work, and just sit. I'm truly overwhelmingly thankful. Of course I'm tired and my back aches, but the reality is not lost on me that I have been blessed beyond measure.
I hope you take a small bit of time out today to enjoy the little things - like National Pound Cake Day! Clearly Mommy needs a break, and I don't know of a better holiday than this! When the kiddos are finally in bed for the night, whip up this easy dessert just for you. It pretty much goes perfectly with an episode of Downton Abbey, just sayin'. :)
Key Lime Pie Trifle
makes 4 servings
3/4 cup coconut
14 oz can sweetened condensed milk
1/2 cup freshly squeezed lime juice (about 2-3 limes)
1 tablespoon grated lime zest, plus some more for garnish
3.5 oz package instant vanilla pudding mix
8 oz frozen whipped topping, thawed
1/2 frozen Sara Lee pound cake, thawed and cut into cubes
Preheat oven to 350 degrees. Spread coconut in a thin layer on a cookie sheet, and bake in preheated oven for 3-6 minutes - keep a close eye so it doesn't burn. Remove from oven and set aside. Meanwhile, in a large bowl whisk together sweetened condensed milk, lime juice, and lime zest. Whisk in dry instant vanilla pudding mix. Gently fold in whipped topping until well combined. Place a layer of pound cake in the bottom of four trifle dishes or small mason jars. Spread lime mousse filling evenly over pound cake in each dish. Top with generous amount of toasted coconut and a few sprinkles of lime zest. Keep refrigerated until ready to serve.
...or you can do what I did and just slather some on top of a pound cake slice, top with coconut, and eat. It's quicker, ha!
So are you ready for another amazing giveaway?! Enter to win a $50 Visa Gift Card and two free Sara Lee product coupons - giveaway is open to all U.S. residents 18 and older, and closes Saturday March 8th. Be sure to follow Sara Lee on Facebook, Twitter, and Pinterest for extra entries. Good luck!