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Pineapple Orange Trifle

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Coconut, pineapple and mandarin oranges lend a tropical taste to every scrumptious spoonful. Enjoy!

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Rate this recipe 4.5/5 (27 Votes)

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
  • 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

Details

Servings 12
Preparation time 20mins
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

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; 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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