Mexican Margarita Trifle

I recently purchased a 3 in 1 glass trifle bowl/punch bowl/dessert holder/ chip dip server.  I have been wanting to make a trifle so bad!  As soon as I saw this recipe, I knew it was the one to make for my Cinco De Mayo Mark. Party!  This recipe was delicious and rich!  It's different layers are unique and full of flavor!

Mexican Margarita  Trifle

18 oz white cake mix (prepared according to package directions in a 9-in x 13-in pan and cooled)

14 oz flaked coconut (sweetened)

42 oz sweetened condensed milk

1 1/4 cups juices (key lime)

3 cups heavy whipping cream

3 Tbsps sugar

1/4 cup tequila

1.	In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
2.	In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
3.	In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
4.	Cut cake into small chunks.
5.	Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
6.	Repeat two more times.
	Chill in the refrigerator for two hours or until ready to serve.  You can find the key lime juice at a liquor store or at a grocery store.  I found mine at tops, on a top shelf near the lemon juice!  If you don't like lime I wouldn't try this recipe.  The key lime is very strong!  Also, you can substitute whipping your own cream and using Cool Whip to save on time.  I also did not use a lot of tequila in mine. Enjoy!