Ambrosia Trifle

• 1 (5.1 oz.) pkg. vanilla instant pudding mix
• 3 c. milk
• 1 (8 oz.) container sour cream
• 2 Tbsp. frozen orange juice concentrate, thawed
• 1/2 tsp. pepper
• 1 (28.2 oz.) pkg. frozen golden pineapple coconut cake, partially thawed
• 1 (15 oz.) can Mandarin orange segments, drained
• 1 1/2 c. frozen whipped topping, thawed
• shredded coconut, stemmed maraschino cherries (garnish)
• 1 1/2 c. milk

1. Combine first 4 ingredients in large bowl; beat at low speed of an electric mixer 2 minutes or until thickened.
2. Spoon one-third of pudding into a 3-quart trifle bowl.
3. Cut coconut cake in half lengthwise.
4. Cut cake halves crosswise into 1/2-inch slices.
5. Arrange one-third of cake slices in a single layer over pudding.
6. Arrange one-third of Mandarin orange segments over cake. Arrange half of remaining cake slices over orange segments. Cover cake with half of remaining pudding; top with remaining cake slices and half of remaining orange segments.
7. Top with remaining pudding and orange segments.
8. Mound whipped topping over trifle. Garnish with shredded coconut and stemmed maraschino cherries. Cover and chill several hours.

vanilla instant pudding mix, milk, sour cream, orange juice concentrate, pepper, frozen golden pineapple coconut cake, orange segments, frozen whipped topping, coconut, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=74251 (may not work)