Pineapple Angel Food Trifle

• 1 -16 oz. can pineapple tidbits (undrained)
• 2 (3.4 oz.) pkg. vanilla instant pudding mix
• 3 cups milk
• 1 (8 oz.) carton sour cream
• 1 (10 inch) angel food cake, cut into 1 inch cubes
• 1 (8 oz.) carton frozen whipped topping

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)