Easter Trifle with Pastels (Print Version)

# Ingredients:

01 - 1 prepared vanilla cake (dyed in pastel colors)
02 - 2 cups heavy whipping cream
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract
05 - 2 cups vanilla pudding
06 - 1 cup crushed pineapple (drained)
07 - 1 cup shredded coconut
08 - 1/2 cup pastel sprinkles
09 - 1 cup mini chocolate eggs

# Instructions:

01 - Bake the vanilla cake according to package instructions and divide the batter into separate bowls to dye with pastel food coloring. Bake, cool, and cut into small cubes.
02 - In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
03 - In a trifle dish, layer pastel cake cubes at the bottom, add a layer of vanilla pudding, followed by a sprinkle of crushed pineapple and shredded coconut. Spread a layer of whipped cream and repeat the layers until the dish is full.
04 - Top with more whipped cream, pastel sprinkles, and mini chocolate eggs for decoration. Chill for at least 1 hour before serving.

# Notes:

01 - Add a layer of fruit, such as strawberries or raspberries, for extra freshness.
02 - Chill the trifle for a few hours before serving to enhance the flavors.

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