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Toasted Pecan Pudding Trifles

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!
Course Dessert
Cuisine American
Keyword no bake trifle, toasted pecans
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Calories 845kcal

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 packages instant vanilla pudding mix
  • 3 cups cold milk
  • 1 frozen Sara Lee Pound Cake thawed 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.

Nutrition

Calories: 845kcal | Carbohydrates: 89g | Protein: 13g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 124mg | Sodium: 623mg | Potassium: 474mg | Fiber: 4g | Sugar: 52g | Vitamin A: 910IU | Vitamin C: 0.4mg | Calcium: 245mg | Iron: 4mg