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!
1frozen Sara Lee Pound Cakethawed and cut into cubes
Instructions
In a large bowl, toss together pecans, butter, flour, brown sugar, and coconut. Spread evenly onto an ungreased cookie sheet.
Bake at 325 for 30 minutes, stirring at 10 minute intervals (check the last 5 minutes to prevent over browning). Cool completely.
In another bowl, beat instant pudding and milk for 2 minutes. Refrigerate 5 minutes. Fold in Cool Whip.
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.