Autumn Ambrosia Trifle

Yield: 12 to 15 servings

Ingredients

3 containers (6-8 oz. ea.) vanilla yogurt
3 containers (8 oz. ea.) sour cream
2 cans (20 oz.) pineapple chunks, drained
4 cups seedless grapes
3 cups miniature marshmallows
2 bananas, peeled and sliced
2 cans (11 oz.) Mandarin Oranges, drained OR 2 fresh oranges, peeled and segmented
1/4 cup flaked coconut

Directions:

In a small bowl, stir together yogurt and sour cream.

Cover the bottom of a trifle bowl with pineapple (set aside one pineapple chunk for the finishing touches).

Cover pineapple with 1/3 of the yogurt/sour cream mixture.

Add the grapes (set aside three grapes for the finishing touches).

Cover with 1/3 of the yogurt/sour cream mixture.

Add the marshmallows.

Add the bananas and cover with remaining 1/3 of the yogurt/sour cream mixture.

Arrange orange segments around outer edge of bowl.

Place pineapple chunk in the center of the bowl surrounded by three grapes. Sprinkle with coconut.

Refrigerate until ready to serve.

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