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Pineapple Orange Trifle Recipe
Pineapple Orange Trifle Recipe photo by Taste of Home

Pineapple Orange Trifle Recipe

Read Reviews (2)
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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

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

Nutritional Facts

1 cup equals 269 calories, 9 g fat (7 g saturated fat), 16 mg cholesterol, 404 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

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.
Originally published as Pineapple Orange Trifle in Taste of Home Christmas Annual Annual 2010, p70

Nutritional Facts

1 cup equals 269 calories, 9 g fat (7 g saturated fat), 16 mg cholesterol, 404 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Pineapple Orange Trifle(2)

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   (2)
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MY REVIEW
Reviewed Mar. 20, 2014

Light and delicious! Perfect for spring!

MY REVIEW
Reviewed Jul. 9, 2013

Very eye appealing, and tasty. I added sliced bananas onto each layer and finished with a few cherries on top

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