Toasted Pecan Pudding Trifles | Mostly Homemade Mom


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Toasted Pecan Pudding Trifles

April 22, 2016


Layers of sweet pound cake, crunchy toasted pecans and coconut, and creamy vanilla pudding with whipped cream make these mason jar trifles perfect for spring and summer!





I look forward to Mother's Day every year! Yes, of course, because I'm a mom and I get special treatment from my family for the day. But in our area, Mother's Day is unofficially when most people feel it's safe to plant flowers and vegetables outside. It means that spring has definitely arrived and summer is on its way!

This year I plan on putting in some zinnias in our front yard and a few vegetable plants in containers. Last year I did exactly ZERO gardening because Reuben was giving me a run for my money in my belly! With nausea and blood pressure issues, the LAST place I wanted to be was outside in the heat. The summer before last though, my zinnias took off like crazy. We had lots of caterpillars and butterflies, too - the boys loved it!





My mom has always loved gardening and, up until recently, I really could have cared less to join her. At my time of life right now though, it's such a nice change of pace to get in the garden outside and take something that looked dead and make it look alive again. Every day is filled with laundry, dishes, picking up things, and taking care of kids. With gardening, I get to use my creative energy again and I love it!

This beautiful Toasted Pecan Trifle is the perfect treat to prepare for you Mom this Mother's day! Pack it up in a mason jar and have the kids pick out a pretty potted flower plant and you have the perfect Mother's Day gift that she will love!



Toasted Pecan Pudding Trifles

Ingredients
  • 1 cup chopped pecans
  • 1/2 cup butter, melted
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 1/2 cup shredded coconut
  • 2 3.4 oz pkgs instant vanilla pudding mix
  • 3 cups cold milk
  • 8 oz Cool Whip
  • 1 frozen Sara Lee Pound Cake, thawed and cut into cubes
Cooking Directions
  1. In a large bowl, toss together pecans, butter, flour, brown sugar, and coconut. Spread evenly onto an ungreased cookie sheet.
  2. Bake at 325 for 30 minutes, stirring at 10 minute intervals (check the last 5 minutes to prevent over browning). Cool completely.
  3. In another bowl, beat instant pudding and milk for 2 minutes. Refrigerate 5 minutes. Fold in Cool Whip.
  4. To assemble trifles, place a layer of cubed pound cake, pudding, and toasted pecans. Repeat layers until jars are filled. Keep refrigerated until ready to serve. Recipe makes 5-6 jars.




The sweet crunch of the toasted pecan coconut layers goes perfectly with cubed Sara Lee Pound Cake and vanilla pudding with Cool Whip - these went way too fast in our house!




Sara Lee and Cool Whip are brands I trust to create delicious and easy desserts, especially for Mother's Day! I like keeping a Sara Lee Dessert and Cool Whip in my freezer on hand for quick entertaining, or even an every day snack. Cool Whip is actually celebrating its 50th anniversary in May 2016 so let's celebrate! Leave your favorite Cool Whip recipe in the comment section below - bonus points if it features a Sara Lee Dessert as well! You can find Sara Lee Desserts and Cool Whip Whipped Topping products in the frozen foods section of your local Walmart! Find out more about Sara Lee and Cool Whip by visiting their websites. Happy Mother's Day, friends!





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