Pineapple Orange Trifle

• 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

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.

pineapple, milk, sour cream, mandarin oranges, cake, frozen whipped topping, orange extract, coconut

Taken from www.tasteofhome.com/recipes/pineapple-orange-trifle/ (may not work)