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Ambrosia Trifle

I love ambrosia and I love trifles, so I decided to concoct this Trifle recipe. Very light."


1 large angel food cake or 2 small cakes
20 ounces pineapple tidbits drained and reserve juice
24 ounces refrigerated Del Monte mandarin oranges drained and reserve juice
1 pkg (3.4 oz) pkg. instant coconut cream pudding prepared as directed on pkg
12 ounces Cool Whip
1/2 ounce maraschino cherries cut in half


Cut angel food cake into 2 inch cubes. Place half on bottom of trifle bowl. Place half of oranges on cake and lightly drizzle with mandarin juice. Fold together Cool Whip into prepared pudding. Place half of mixture on top of oranges. Add remaining cake on top of pudding. Place pineapple on cake and lightly drizzle with pineapple juice. Top with remaining pudding mixture. Cover with plastic wrap and refrigerate overnight. Just before serving, place remaining oranges around edge of bowl. Place a row of cherries. Place another row of oranges. Fill center with remaining cherries. It should resemble a flower.

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8 servings

Nutritional Information
Per Serving

no nutrition information available

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