Tropical Trifle

Recipe Instructions In a large nonstick skillet, toast the almonds, stirring constantly, 2 minutes. Add the coconut and toast, stirring constantly, until both are lightly browned, about 2 minutes longer. Transfer to a heatproof plate. Prepare the pudding with the milk according to package directions; stir in the orange zest and 1 cup of the whipped topping. Place one-third of the cake cubes in a 2- to 3-quart glass bowl; drizzle with one-third of the orange juice. Spread one-third of the pudding mixture over the cake and top with one-third each of the pineapple and orange. Repeat the layering twice more. Spread the remaining 1 cup whipped topping over the top. Refrigerate, covered, at least 2 hours. Just before serving, sprinkle with the toasted almond and coconut mixture. This recipe yields 16 servings. Per Serving: 129 Calories, 2 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 231 mg Sodium, 25 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 76 mg Calcium. Serving Provides: 1 Fruit/Vegetable, 80 Bonus Calories. Points Per Serving: 3.