Pineapple Orange Trifle

By á-46991

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

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

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.