Pistachio Pudding Trifle is an easy make-ahead dessert with layers of soft angel food cake, creamy pistachio pudding, sweet whipped cream, and a mix of crunchy toasted coconut and pecans.
Bake the Angel Food cake according to directions. Cool completely and then dice into bite-sized pieces. Attach the whisk attachment of an electric mixer.
Beat the instant pudding and the milk together for 3 minutes on medium speed. Put the mixing bowl in the refrigerator uncovered and chill for 15 minutes or until set.
Mix heavy whipping cream until it starts to thicken. With the mixer running, gradually add the sugar and vanilla in an electric mixer using the whisk attachment until soft peaks form.
Using a 12" skillet add the coconut and stir over medium heat stirring continuously. As soon as the coconut is evenly browned remove it from the skillet so it stops cooking.