Description
A great make-ahead for the holidays or for a cool summer dessert. Use a store-bought angle food cake to speed things up!
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Directions
In a medium bowl, beat the cream cheese at medium speed with an electric mixer until creamy. Add the pudding mix, sour cream, whipping cream and coconut extract, beating until smooth. Add the powdered sugar and toasted coconut, beating on low speed until combined. Cover and refrigerate for about 30 minutes.
In another bowl, combine orange sections, pineapple, orange marmalade and pineapple preserves.
In the bottom of a trifle bowl, layer 1/3rd of the cream mixture, 1/2 of the cake cubes, and 1/2 of the fruit mixture. Repeat the layers. Top with remaining 1/3 cream mixture. Garnish with toasted coconut and orange sections. Makes 12 or more servings.
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Ingredients
 1 8 oz. pkg cream cheese, softened
1 (3 3/4 oz.) box instant vanilla pudding
1 1/2 cups whipping cream
1 cup sour cream
1 tsp. coconut extract
1 cup powdered sugar
1 cup toasted coconut
3 cups sectioned oranges, well drained
1 (20 oz.) can pineapple tidbits, well drained
3/4 cup orange marmalade preserves, melted, cooled slightly
3/4 cup pineapple preserves, melted and cooled slightly
1 angel-food cake, baked and cut into 1 inch cubes
Garnish: additional toasted coconut and orange sections, chopped macadamia nuts
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