Coconut Trifle Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, crush currants and pecans. While still in the liquid, place 1/2 cup of the apricot preserves in a small container.

In a large bowl, mix sweetened coconut milk, baking mix, and whipped topping. Mix thoroughly. Pour mixture over currants mixture and stir until just mixed. Pour over currant mixture and refrigerate for at least 1 hour.

In a large bowl, beat cream cheese until fluffy. Make a well in the center and pour in pineapple juice. Make a well in the center and pour in coconut cream pudding mix, peanut butter, pudding mix, and vanilla pudding mix. Beat until fluffy. Stir in pineapple, cream cheese, and shredded mozzarella cheese. Pour coconut cream pudding mix into a 9x5 inch pan.

Arrange sliced peanuts on a large baking sheet, leaving a 1/2 inch border around the edges. Spoon half of peanut butter mixture over peanuts, spread half of the cream cheese mixture over peanut butter, spread half of the coconut cream mixture over peanut butter, and spread half of the cream cheese mixture over coconut cream mixture. Brush each half of the pecans in a thin stream over the pecan cookies.

Bake in preheated oven for 30 minutes, basting with coconut cream and fruit preserves. Cool completely in pans. Pour the remaining peanut butter mixture over the goodies; sprinkle with shredded mozzarella cheese.

After 30 minutes, dip each piece of candy into the peanut butter mixture. Serve warm, or chill for several hours before serving.