Instructions:

Caribbean Trifle

1 box gingerbread cake mix, baked and cooled
1 can pineapple cubes, drained
1 small box French vanilla pudding, prepared
Whipped cream or Cool Whip
Shredded coconut, toasted
Rum
Grated chocolate

Slice gingerbread and line a pretty, clear small to medium-size glass bowl with a single layer. Moisten well with rum. Let stand one hour.

Add pineapple, then pudding, over the top of the gingerbread.

Mix coconut with whipped cream and spread over the pudding. Sprinkle with toasted coconut and grated chocolate.