Orange Dreamsicle Cake Trifle

One of the desserts we had at the Cinco-de-Mayo fiesta-themed wedding shower for my friend B.  Nothing about this is particularly Mexican, except that the bright orange of the cake and green of the mint went with our color scheme!
Orange Dreamsicle Cake Trifle
1 1/2 c. milk
1/2 c. oil
4 eggs
1 small box orange jello
1 small box vanilla instant pudding
1 box orange cake mix

Combine ingredients and beat for 3 minutes.  Put in a 9x13" pan.  Bake at 350 degrees for 30 minutes.  Cool completely.  Cut into 2- to 3-inch squares.

8 ounces sour cream
1 medium can crushed pineapple, drained
2 cups sugar
2 (6 ounce) packages frozen coconut

Mix together filling ingredients.  Reserve 1 cup for frosting.

1 cup reserved filling
8 ounces whipped cream

Mix together frosting ingredients.

To assemble trifle, in a large glass bowl place half of the cooled cake squares in a layer on the bottom.  Spoon in half the filling.  Top with the rest of the cake squares, then add the rest of the filling.  Finally, spread the frosting over the top.  Garnish with grated orange peel and fresh mint.

Keep refrigerated until ready to serve.  Trifle can be made up to one day in advance.

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