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Pineapple Orange Trifle

 Pineapple Orange Trifle
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
12 ServingsPrep: 20 min. + chilling

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

  • 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.
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.