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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

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Rate this recipe 4/5 (45 Votes)


  • 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


Adapted from


Step 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 (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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