Pineapple Orange Trifle

Pineapple Orange Trifle
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  1. 1 can (14 ounces) pineapple tidbits
  2. 2 cups cold 2% milk
  3. 2 packages (3.4 ounces each) instant vanilla pudding mix
  4. 1 cup (8 ounces) sour cream
  5. 1 can (11 ounces) mandarin oranges, drained
  6. 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  7. 1 carton (8 ounces) frozen whipped topping, thawed
  8. 1/2 teaspoon orange extract
  9. 1/3 cup flaked coconut, toasted
  1. Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple.
  2. Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut. Yield: 12 servings
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