3 cups cut-up fresh or canned pineapple 1 cup cold milk 1 package coconut cream flavor instant pudding 1 tub (8 ounce size) Cool Whip 1 package frozen pound cake, thawed and cut into 2-inch pieces 1/3 cup toasted coconut flakes
Combine milk to dry pudding mix in a large mixing bowl and whisk for 3 minutes. Gently stir in half of the Cool Whip.
Place half of the pound cake in the large serving bowl. Layer the pineapple and pudding mixture over the pound cake and repeat. Top your pineapple trifle with the rest of the Cool Whip and toasted coconut flake.
Serve immediately. Or, refrigerate until ready to serve.