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Ingredients:

A no-cook treat!

1 Entenmann's All Butter Loaf Cake
1 Can (12 oz.) Frozen Limeade Concentrate, slightly thawed, divided
1 Cup Coconut, flaked, divided
1 Package (8 oz.) Cream Cheese, softened
2 Boxes (3.4 oz.) Cheesecake Instant Pudding and Pie Filling
2 Cups Cold Milk
Green Food Coloring
1 Teaspoon Grated Key Lime Zest or other Lime Zest
1 Carton (12 oz.) Frozen non-dairy Whipped Topping* thawed, divided
1 Key Lime, thinly sliced circles for garnish
Mint for garnish

*Cook's Note: Can use reduced fat cream cheese, skim milk and light whipped topping which works well in this easy dessert.

Directions:

Cut cake into 1-inch slices and then cut into cubes.

To assemble, place 1/2 of the cubes into the bottom of 3-quart footed trifle bowl or similar container. Drizzle 4 tablespoons limeade concentrate over all. Sprinkle with 1/2 cup flaked coconut.

Combine cream cheese, pudding mixes and milk in large bowl and beat with mixer on medium speed until blended. Add 4 tablespoons limeade concentrate, green food coloring and zest, beating until well-blended. Spread 1/2 of mixture over cake cubes, smoothing top.

Spoon 1/2 of whipped topping over filling. Repeat process by layering with remaining cake, 4 tablespoons limeade concentrate, coconut, filling and topping.

Cover and refrigerate at least 8 hours or preferably overnight.

When ready to serve, arrange lime slices on top as desired and garnish with mint.

Makes 12 or more servings.

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