Ingredients
1 pound fresh strawberries
3 packages (3oz each) soft ladyfingers (can substitute angel food cake)
1 can (14 oz) sweetened condensed milk.
1 can (14 oz) unsweetened coconut milk.
1 container (8 oz) sour cream.
1 container (12 oz) cool whip.
1 pkg (3.3 oz) vanilla instant pudding and pie filling.
1 tsp ground cinnamon.
Preparation
Hull strawberries and slice lengthwise, set aside. Cut ladyfingers in 1 inch pieces, set aside. If using angel food cake, cut into one inch cubes (about five cups) Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconut milk and sour cream in a large bowl. In another large bowl, combine pudding mix, and remaining coconut milk and whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in whipped topping in about three batches.
To Assemble Add lady fingers in small batches to the first bowl with coconut milk, condensed milk and sour cream and toss to coat. Place cake pieces on the bottom of the trifle bowl in two layers if using lady fingers or one layer if using angel food cake. Top layer with sliced strawberries. Top strawberries with pudding/whipped topping mixture, about 1 inch deep. Repeat layers one time.
