Difficulty: Easy - for beginners
1 10.75-ounce package Sara Lee Frozen Pound Cake thawed
1 8-ounce can pineapple tidbits in juice
1 3.4-ounce package instant coconut or banana cream pudding and pie filling
1 cup heavy whipping cream
1/3 cup sour cream
1/4 cup powdered sugar
2 teaspoons coconut extract, divided
1 cup caramel topping
3 bananas thinly sliced
2/3 cup shredded coconut toasted
1/3 cup macadamia nuts finely chopped
Cut pound cake into 1-inch cubes. Set aside.
Drain pineapple; reserving juice.
Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 1 teaspoon coconut extract in a large bowl. Beat at medium-high speed with an electric mixer until stiff peaks form.
Combine remaining 1 teaspoon coconut extract and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
Layer pound cake cubes in 4 martini or dessert glasses. Drizzle caramel topping mixture over pound cake. Top with coconut cream mixture and bananas.
Garnish with pineapple tidbits, toasted coconut and macadamia nuts.