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
- 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.
- Fold in sour cream and pineapple tidbits.
- Place one third of cake cubes in bottom of a 16 cup glass bowl, drizzle with 2 or 3 tbsp. remaining reserved pineapple juice.
- Spoon one third pudding mix over cake.
- Repeat twice ending with pudding mixture.
- Cover and chill at least 3 hours - Spread before serving with cool whip.
- 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)