Name: Pineapple Orange Trifle
Prep 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

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Pineapple Orange Trifle

12 servings

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

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

Instructions

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.