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Prep Time: 20 min
Cook Time: 0 min

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Ingredients

For 12 Servings

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1 can (14 oz) pineapple tidbits
2 cups cold 2% milk
2 packages (3.4 oz each) instant vanilla pudding mix
1 cup (8 oz) sour cream
1 can (11 oz) mandarin oranges, drained
1 prepared angel food cake (8 to 10 oz), cut into 1-inch cubes
1 carton (8 oz) frozen whipped topping, thawed
1/2 tsp orange extract
1/3 cup flaked coconut, toasted

Directions

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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.
2 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.

Directions

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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.

2. 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.

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