Monday, April 21, 2014

Dreamy Pineapple-Orange Trifle


Hope every one had a Happy Easter!  I made this Trifle as one of the many desserts I made for my family's Easter Luncheon.   This Pineapple-Orange Trifle is the perfect creamy and light dessert after a big heavy lunch.  It's not just for Easter... it's perfect for all the upcoming spring and summer events you are having too. The best part is it is very easy to make and fun.

Recipe remake for new photos. :) 

1 Box of Orange flavored cake mix (prepared per package instructions *see note)
1 20oz can of Crushed Pineapple
2 tubs of Cool Whip
1 package of vanilla pudding
2 cans of 16oz Mandarin Oranges

Note:  For this recipe, reserve 1 cup of the  Mandarin juice to use as the liquid required in the cake mix to give your cake an added orange flavor.  The rest of the mandarin juice can go into the pudding mix with the pineapple juice.

Bake the cakes in 2 round cake pans if possible then cut each cake layer in half with a serrated knife.  If  you only have a rectangular pan, then cut the cake into slices so you can layer them in the trifle bowl.

In a separate bowl, mix the dry pudding mix and the can of crushed pineapple with the juice and the extra juice left from the mandarin oranges.

Gently fold in one tub of cool whip with the pineapple pudding mixture. Then  reserved mandarin oranges and  fold into the pudding pineapple mixture with cool whip.

In a trifle bowl or large glass bowl, layer the ingredients.  Start with a layer of cake.  Then top with a layer of the pineapple/pudding filling and repeat.  Finish with a layer of cake on top.
Finish off with the 2nd tub of cool whip on top and cover the entire trifle bowl.

Drain the 2nd can of Mandarin Oranges and decorate the top of the trifle in a pattern.  Allow the trifle to chill in the fridge for 6-8 hour or overnight.  Serves a party.  Enjoy!

Note: You can also make several mini trifles. 

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