1 can (20 oz.) unsweetened pineapple tidbits, drained
1 can (11 oz.) mandarin orange sections, drained
1/4 cup sliced almonds, toasted
1 Tbsp coconut
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Let's Make It
Prepare the pudding with milk according to directions, stir in the orange zest and 1 cup of whipped topping.
Place 1/3 of the cake into a trifle bowl; drizzle with 1/3 of the orange juice. Spread 1/3 of the pudding mixture over the cake and top with 1/2 each of the pineapple and mandarin oranges. Repeat layers twice. Spread the remaining 1 cup whipped topping over top.
Refrigerate, covered, at least 2 hours. Just before serving top with toasted almonds and coconut.