Tropical Trifle

.25 c sliced almonds
1 Tbs coconut
1 reduced calorie vanilla pudding
2 c skim milk
1 tbs orange zest
2 c low fat cool whip
10 oz angel food cake mix
1 c orange juice
11 oz mandarin oranges (drained)
20 oz pineapple tibits(drained)

Separately toast the almond and coconut in a non stick pan for 2 minutes each. Make angel food cake according to directions on the box. While cake is cooking make pudding using 2 c milk. Stir in orange zest and 1 cp cool whip.
Save the other cup of cool whip for the topping.
Cut cooled cake into 2 in cubes. Using a glass trifle bowl layer 1/3 of the cake, sprinkle with 1/3 orange juice, 1/3 pudding, 1/3 pineapple, 1/3 mandarin oranges. Continue to layer 2 more times. Cover with remaining cool whip. Cover and refrigerate for 2 hours. Then garnish with the toasted almonds and coconut.

It fills a large glass trifle bowl to the top. I am guessing on the serving amount when I calculated the number of serving. I put in 24 one cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user ROSALEEN6.