1 pre-made gluten-free vanilla cake (can also use Angel Food Cake or Pound Cake)
3 cups cold almond milk
1 cup dairy-free whipped cream
2 (15 oz) cans coconut milk, chilled
½ cup confectioners' sugar
Place candy canes in a food processor; pulse until finely ground. Remove from food processor; transfer to a bowl.
Prepare pudding with cold almond milk according to package directions; cover and place in the refrigerator.
In a large bowl, scrape the coconut cream layer of the canned coconut milk into a chilled bowl (be sure not to pour in the liquid). Using an electric mixer, beat cream on medium speed; add sugar and beat until soft peaks form. Place in the refrigerator until firm.
Meanwhile, cut the cake into 1 inch pieces; set aside.
Remove the cream from the refrigerator and beat with a whisk until fluffy. Layer cake pieces into twelve small glasses; layer and top with 3 Tbsp. ground candy canes, vanilla pudding and whipped coconut cream. Repeat layering.
Top with additional coconut cream and garnish with ground candy canes.
Serving Size: 1 Trifle
Calories: 247.4 cal • Fat: 3.8 g • Protein: 6.9 g • Carb: 40.6 g • Fiber: 0.3 g • Sugar: 19.3g • Sodium: 215.5 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2012/12/10/gluten-freevanilla-candy-cane-trifle/