The flavors in a popular Mexican cake are redesigned into a simple, pretty dessert.
1 lb fresh strawberries, divided
3 pkg (3 oz each) soft ladyfingers
14 oz can sweetened condensed milk, divided
14 oz can unsweetened coconut milk, divided
8 oz sour cream
12 oz frozen whipped topping, thawed, divided
1 pkg (3.3 oz) vanilla instant pudding and pie filling
1 tsp cinnamon
- Set aside one strawberry for garnish. Hull remaining strawberries using Core & More; slice with Egg Slicer Plus®. Cut ladyfingers into 1-in. (2.5-cm) pieces using Chef’s Knife; set aside.
- Whisk together 1/2 cup (125 mL) of the condensed milk, 2/3 cup (150 mL) of the coconut milk and sour cream in (6-qt./6-L) Stainless Mixing Bowl. Add ladyfingers and toss gently using Mix ‘N Scraper®.
- 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.