Tropical Dream Trifle

1 frozen prepared pound cake (10.75 ounces)
1 can (8 ounces) crushed pineapple in juice, undrained
1 lime
1 large banana, chopped
1 container (12 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 cup sweetened flaked coconut, toasted
1 kiwi, peeled and sliced

Cut pound cake into 3/4-inch cubes; place in large bowl. Add pineapple; toss gently and set aside.

Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 tablespoon juice. Chop banana. In a bowl, combine banana, lime juice and lime zest; mix well.

Add whipped topping, sour cream and powdered sugar to banana mixture; mix well.

To assemble trifle, place one-third of the cake cubes into bottom of a trifle bowl. Top with one-third of filling mixture, spreading evenly. Repeat layers two more times. Sprinkle coconut over top of trifle. Pipe rosettes of reserved whipped topping around edge of bowl. Slice kiwi. Cut slices in half and place between rosettes. Refrigerate at least 30 minutes before serving.

Yield: 10 servings

Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 13 g, Cholesterol 80 mg, Carbohydrates 38 g, Protein 3 g, Sodium 140 mg, Fibre less than 1 g