Ingredients
1 can (14 ounces) pineapple tidbits2 cups cold 2% milk2 packages (3.4 ounces each) instant vanilla pudding mix1 cup sour cream1 can (11 ounces) mandarin oranges, drained1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes1 carton (8 ounces) frozen whipped topping, thawed1/2 teaspoon orange extract1/3 cup sweetened shredded coconut, toasted
Preparation
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.
