Pineapple Orange Trifle Recipe

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

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Publisher Photo
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
Featured In: Top 10 Trifle Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
Originally published as Pineapple Orange Trifle in Taste of Home Christmas Annual Annual 2010, p70

Nutritional Facts

1 cup: 269 calories, 9g fat (7g saturated fat), 16mg cholesterol, 404mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 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 sweetened shredded coconut, toasted
  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

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Reviews forPineapple Orange Trifle

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[email protected] User ID: 1202636 246553
Reviewed Apr. 3, 2016

"Wonderfully easy and delicious! I used 15 oz. of mandarin oranges as I love them. This would be a great dessert to take to a potluck or serve at home."

MY REVIEW
[email protected] User ID: 2199623 237471
Reviewed Nov. 16, 2015

"This dessert presented itself well was easy to make and tasted great. I didn't put the coconut on it but did a little orange zest to the top. Everyone loved it."

MY REVIEW
nanajana4 User ID: 3270152 229822
Reviewed Jul. 19, 2015

"When I made this dessert for the first time and took it to our church potluck, a lady asked me if she could take the bowl home and lick it out! Guess that says they liked it!"

MY REVIEW
[email protected] User ID: 2350474 217911
Reviewed Jan. 15, 2015

"I made this trifle for a church meeting and it was wonderful! I will make this again."

MY REVIEW
Sprucetree18 User ID: 6006412 160494
Reviewed Sep. 14, 2014

"easy to make, easy to eat... ! This was liked by everyone at a recent family gathering, it was a nice light-tasting dessert, good after a big meal..."

MY REVIEW
Homemade34 User ID: 6172991 165671
Reviewed Mar. 20, 2014

"Light and delicious! Perfect for spring!"

MY REVIEW
JuDeW User ID: 3030100 165669
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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