• 1 can (400 grams) pineapple tidbits
• 2 cups cold 2% milk
• 2 packages 100 grams each) instant vanilla pudding mix
• 1 cup (225 grams) sour cream
• 1 can (310 grams) mandarin oranges, drained
• 1 prepared sponge cake (284 grams), cut into 1-inch cubes
• 1 carton (226 grams) frozen whipped topping, thawed
• 1/2 teaspoon orange extract
• 1/3 cup flaked coconut, toasted

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.

by Pak101.com (few years ago!) / 973 views