Name: Pineapple Orange Trifle
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 can (14 ounces) pineapple tidbits -; 2 cups cold 2% milk -; 2 packages (3.4 ounces each) instant vanilla pudding mix -; 1 cup 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 sweetened shredded coconut, toasted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Orange Trifle

1. 1 can (14 ounces) pineapple tidbits -

2. 2 cups cold 2% milk -

3. 2 packages (3.4 ounces each) instant vanilla pudding mix -

4. 1 cup sour cream -

5. 1 can (11 ounces) mandarin oranges, drained -

6. 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes -

7. 1 carton (8 ounces) frozen whipped topping, thawed -

8. 1/2 teaspoon orange extract -

9. 1/3 cup sweetened shredded coconut, toasted -

How to cook deliciously - Pineapple Orange Trifle

1. Stage

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. Stage

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.