Photo: #picstitch.       Today's dessert...recipe will be on the blog tomorrow.

I really did try in the beginning to alternate sweet recipes with other recipes but sometimes it just happens that we get back to back sweetness. Such is the case with last week's recipe and this week's. Straight from the Taste of Home website this is a simple, delicious, and perfect treat for the summer heat we'll all be moaning about in a  month or so.

(Funny story: one year my m-i-l gave me a subscription to Taste of Home...I had the most fun watching and listening to my beloved search the issue for the hidden toothpick while he narrated in a seriously heavy Minnesota accent. To this day I hear the name Marge and it makes me giggle :-)

What you'll need:
1 14oz can of pineapple tidbits, drained with 2/3 cup of the juice reserved
1 11oz can mandarin oranges, drained
2 cups cold milk
1 8oz sour cream
2 small packages of vanilla instant pudding
1 angel food cake cut into 1 inch pieces
1 8oz cool whip

What you'll do:
Whisk together reserved pineapple juice, pudding and milk until mixed.
Let it stand for about two minutes to soft set and then whisk in sour cream.
Fold in oranges and pineapple.
Put a layer of cake pieces in a trifle bowl. 
Cover with 1/3 of the pudding mixture.
Repeat layers two more times.
Spread cool whip on top layer.
(May add toasted coconut.)
Allow to chill for two to three hours.



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