Pineapple Angel Food Trifle

  1. Drain pineapple tidbits, reserving 1 cup juice, set aside. Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large bowl, beat at low speed with an electric mixer 2 minutes or until thickened.
  2. Fold in sour cream and pineapple tidbits.
  3. Place one third of cake cubes in bottom of a 16 cup glass bowl, drizzle with 2 or 3 tbsp. remaining reserved pineapple juice.
  4. Spoon one third pudding mix over cake.
  5. Repeat twice ending with pudding mixture.
  6. Cover and chill at least 3 hours - Spread before serving with cool whip.
  7. Garnish with mint leaves, canned pineapple or cherries.

pineapple, milk, sour cream, angel food cake, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=75457 (may not work)

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