Cut off top from pineapple. Rinse pineapple top well; drain on paper towels and set aside. Peel and core remaining pineapple. Cut into fruit into ¼-in.-thick rings; cut each ring into 4 to 8 pieces.

Whisk together pudding mixes, milk and piña colada mix in a medium bowl until smooth. Let stand for 5 minutes or until set. Fold in ½ container whipped topping until smooth.

Set aside ½ cup pineapple pieces and ¼ cup mandarin orange segments for garnish. To assemble, place half of the remaining pineapple pieces and ⅓ cup orange segments in bottom of a 3½ to 4-qt. trifle dish, arranging fruit decoratively around outside edge of dish. Top with half of the pudding mixture, spreading pudding to outside edge of dish. Layer with half of the banana bread cubes and 1 container whipped topping. Repeat layers with remaining pineapple pieces, orange segments, pudding mixture, banana bread cubes and whipped topping. Carefully place reserved pineapple top on top of trifle, holding it until it slightly sinks into whipped topping. Refrigerate for 1 to 4 hours before serving.

Just before serving, garnish with reserved pineapple pieces and orange segments, coconut and maraschino cherries, if desired.