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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Guests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful.Renee Schwebach, Dumont, Minnesota 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:
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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