Pineapple Orange Trifle

• Vegetarian

• Produce

  • 1 can Mandarin oranges
  • 1 can Pineapple tidbits

• Baking & Spices

  • 2 packages (3.4 ounces each instant vanilla pudding mix, instant
  • 1/2 tsp Orange extract
  • 1 carton Topping, frozen whipped

• Nuts & Seeds

  • 1/3 cup Coconut, flaked toasted

• Bread & Baked Goods

  • 1 Angel food cake (8 to 10 ounces, prepared

• Dairy

  • 2 cups Cold 2% milk
  • 1 cup Sour cream

Found on tasteofhome.com

Description

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

Directions

• 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; 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. Yield: 12 servings. Originally published as Pineapple Orange Trifle in Taste of Home Christmas Annual Annual 2010, p70 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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