Pineapple Orange Trifle (tasteofhome)

1 14 oz can pineapple tidbits
2 c cold 2% milk
2 3.4 oz pkgs  instant vanilla pudding mix
1 c sour cream
1 11 oz can mandarin oranges, drained
1 prepared angel food cake, cut into 1″ cubes
1 8 oz tub frozen whipped topping, thawed
1/2 t orange extract
1/3 c flaked coconut, toasted

Drain pineapple, reserving 2/3 c juice; set pineapple aside. In a large bowl, whisk milk, pineapple juice and pudding mixes for 2 min. Let stand for 2 min 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 mix. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut. Yield: 12 servings.



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