Pineapple Orange Trifle

Name: Pineapple Orange Trifle
Prep time: 20 min
Total time: 20 min
Yield: 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 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

TEST KITCHEN APPROVED

9 Reviews

Total Time:Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Renee Schwebach

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 16, 2022

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

TEST KITCHEN APPROVED

Pineapple Orange Trifle

9 Reviews Add your review

Yield:12 servings

Prep:20 min

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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

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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.