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vanilla instant pudding mix milk sour cream orange juice concentrate pepper frozen golden pineapple coconut cake orange segments frozen whipped topping coconut milk
Viewed: 11 - Published at: a year agoIngredients
- 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
Method
- Combine first 4 ingredients in large bowl; beat at low speed of an electric mixer 2 minutes or until thickened.
- Spoon one-third of pudding into a 3-quart trifle bowl.
- Cut coconut cake in half lengthwise.
- Cut cake halves crosswise into 1/2-inch slices.
- Arrange one-third of cake slices in a single layer over pudding.
- 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.
- Top with remaining pudding and orange segments.
- Mound whipped topping over trifle. Garnish with shredded coconut and stemmed maraschino cherries. Cover and chill several hours.
