Ambrosia Trifle

• 1 pkg. of real Italian manufactured Ladyfingers
• 1 Glass Trifle Dish
• 1 can of coconut milk or fresh, 12 ounces
• Tapioca pudding (box type)mixed from box with coconut milk to yield 2 cups pudding.
• Fresh or canned fruits of choice that will be layered in trifle. (I used pineapple crushed on bottom of trifle dish; 3 kiwis cut into thin round wheels for one layer; fresh homemade whole berry cranberry sauce--very low sugar; and mandarin orange slices)
• Fresh whipped cream (heavy cream-1/2 pint whipped)
• Brandy or other liquor for spinkling ladyfingers layers
• Garnish: top layer with whipped cream has a light topping of pomegranite berries fresh with pecan pieces.

1. See ingredient list. The tapioca is made with coconut milk to add to the tropical flavor. Put one layer of pineapple crushed on bottom with juice (no added sugar), cover this layer with 1/3 pudding, add one layer of ladyfingers. Sprinkle liquor to taste. Take kiwi rounds and face them like wheels on the next layer, pressing them against the side of trifle dish. Add one layer pudding (1/3). Add next layer of ladyfingers & sprinkle liquor to taste. Add last fruits, cranberries & mandarins. Cover with last of pudding and ladyfingers/liquor. Cover this with the fresh whipped cream, and garnish the top with about 1/4 C. total of pomegranite berries and pecans. Refrigerate for at least 4 hours, however, serve the same day. Voila! A beautiful, special dessert that will not only please the palate, but a pretty creation for your guests! Will keep in refrigerator fine if any left.(my trifles are always on the sideboard buffet where guests leave room for dessert!)

italian manufactured, glass, coconut milk, tapioca, will, fresh whipped cream, brandy, layer

Taken from www.epicurious.com/recipes/member/views/ambrosia-trifle-50126493 (may not work)