TROPICAL TRIFLE

HOSPITAL VOLUNTEER NEWSLETTER RECIPE *** EXCELLENT ***

TROPICAL TRIFLE
TROPICAL TRIFLE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    CUP SLICED ALMONDS

  • 2

    CUPS FROZEN LIGHT WHIPPED TOPPING (COOL WHIP)

  • 1

    TBSP. SHREDDED COCONUT

  • ANGEL FOOD CAKE -- CUT INTO CUBES

  • 1

    PKGE. REDUCED CALORIE VANILLA PUDDING

  • 1

    CUP ORANGE JUICE

  • 2

    CUPS SKIM MILK

  • 20 OZ. CAN PINEAPPLE TIDBITS ---- DRAINED

  • 1

    TBSP. GRATED ORANGE ZEST

  • SMALL CAN OF MANDARIN ORANGES --- DRAINED

Directions

TOAST THE ALMONDS FOR 2 MINUTES, AND THEN ADD THE COCONUT UNTIL BROWNED PREPARE THE PUDDING ACCORDING TO THE INSTRUCTIONS, AND THEN STIR IN THE ORANGE ZEST AND 1 CUP OF WHIPPED TOPPING. PLACE 1/3 OF THE CAKE CUBES IN A GLASS BOWL, DRIZZLE WITH 1/3 OF THE ORANGE JUICE. SPREAD 1/3 OF THE PUDDING MIX OVER THE CAKE AND TOP WITH 1/3 OF THE PINEAPPLE AND ORANGE. REPEAT THE LAYERING TWICE. SPREAD THE REMAINING 1 CUP OF WHIPPED TOPPING OVER THE TOP. REFRIGERATE, COVERED AT LEAST 2 HOURS. JUST BEFORE SERVING, SPRINKLE WITH THE TOASTED ALMOND AND COCONUT MIXTURE.

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