I have been on a coconut kick the past few weeks. I have been eating it with my yogurt in the morning and wanted to try a new recipe out that used the coconut flavors. I love the combination of chocolate, almonds and coconut together so I tried to come up with an individual dessert that looked and tasted great too! I think I may have created a winner! Here is my Almond Joy Inspired Trifle.

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Almond Joy Trifle in Mason Jars - Perfect Individual Desserts

Course Dessert

Prep Time 45

Cook Time 25

Total Time 1 10

Servings 12

Author Jenn Powell

Ingredients

1/2 cup coconut toasted
1/2 cup chopped almonds toasted
1 pkg instant chocolate pudding
1 pkg chocolate cake mix
3 eggs
1 cup water
1/4 cup oil
1 8 oz pkg cream cheese softened
1-1/2 cups milk
1 tub cool whip

Instructions

Preheat oven to 350.
Prepare cake mix according to directions and bake 24 cupcakes (you will have a few left over)
Meanwhile in a mixer, beat the pudding mix with the mix until slightly thickened.
Add the cream cheese and beat until smooth and creamy.
Fold in the cool whip and place in the refrigerator until needed.
Once the cupcakes have cooled completely, take them out of the wrapper.
To assemble the trifle in mini mason jars:
Break the cupcake in half and place in bottom of jar.
Top with a dollop of the pudding mixture.
Sprinkle coconut on top.
Place the other half of cupcake on top of the coconut.
Add another dollop of pudding mixture. Top with coconut and almonds.
Chill until serving.

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