Ambrosia Trifles

1. 1

   In a medium saucepan, bring the mandarin oranges with their syrup and the cinnamon to a boil.

2. 2

   Continue boiling until reduced to 3/4 cup, about 10 minutes.

3. 3

   Divide half of the pound cake cubes among 8 trifle glasses and spoon half of the orange sauce on top.

4. 4

   Divide the pineapple chunks among the glasses, then top with the remaining cake and sauce.

5. 5

   Whisk the cream until soft peaks form.

6. 6

   Divide among the glasses and top with the coconut.

7. 7

   Tip: The orange sauce can be refrigerated in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.