Pineapple Orange Trifle

Guests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful

Photo by Tracey H.
Adapted from tasteofhome.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    can (14 ounces) pineapple tidbits

  • 2

    cups cold 2% milk

  • 2

    packages (3.4 ounces each) instant vanilla pudding mix

  • 1

    cup (8 ounces) sour cream or greek yogurt

  • 1

    can (11 ounces) mandarin oranges, drained

  • 1

    prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

  • 1

    carton (8 ounces) frozen whipped topping, thawed

  • 1/2

    teaspoon orange extract

  • 1/3

    cup flaked coconut, toasted

Directions

* 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 (or greek yofurt); fold in oranges and pineapple. * 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.

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