Pina Colada Trifle

I got this recipe off of Pinterest, posted from Food.com. I tweaked it to suite my gluten free diet for our Easter celebration. IT WAS INCREDIBLE!!! No one even knew it was gluten free either! I also increased the amount of ingredients in the cream. That's the thing about a trifle, you can never have TOO much cream!

CREAM
1 pint heavy whipping cream
1/2 tsp rum extract
1 large jar (13 oz) Marshmallow Cream
1 large can (20 oz) crushed pineapple, drained, reserve liquid
4 large bananas
1 jar Maraschino Cherries
2 cups flaked coconut

Whip heavy cream until stiff. Add rum extract. Combine marshmallow cream and drained pineapple. Add 1-2 tablespoons of reserved pineapple liquid to marshmallow cream. Fold marshmallow mixture into whipped cream.

Bake 1/2 cup coconut in 350 degree oven in a pie tin, or something, until golden brown. You can stir it every few minutes.

BLONDE BROWNIE
2/3 C melter butter
2 C brown sugar
2 large eggs
2 C Pamela's Gluten Free Flour Mix
1 tsp baking soda
1 tsp salt
2 tsp Vanilla extract

Combine melted butter and brown sugar. Add eggs and vanilla extract, then mix until blended. Combine dry ingredients and mix into wet ingredients until just barely blended. Do NOT over mix. Bake in buttered 9x13-inch pan at 350 degrees for approximately 25-30 minutes. Cool completely. Slice into small squares.

LAYERING
Small amount of cream, then 1/3 of the brownies, then 1 sliced banana, about 8 maraschino cherries, then cream, 1/2 cup coconut--- 1/3 brownies, 1 sliced banana, cherries, cream, coconut---1/3 brownies, then remaining cream, 2 sliced bananas, remaining cherries and toasted coconut on top.