Pineapple Dessert

• 8 oz. Cool Whip (lite or fat-free)
• 1 (16 oz.) can sliced pineapple, drained (optional)
• 2 (8 oz.) or 1 (16 oz.) can chunky pineapple, drained
• 1 angel food cake
• 1/2 c. pineapple juice
• 1 large or 2 small boxes instant vanilla pudding
• 1 (8 oz.) sour cream (fat-free or lite)
• 3 c. skim milk
• 2 Tbsp. pineapple juice

1. Drain pineapple and place juice aside.
2. Tear into bite size angel food cake and place in large plastic container (with sealed top).
3. Pour 2 tablespoons pineapple juice over bite size angel food cake.
4. Mix or shake pudding and 3 cups skim milk until it is well mixed. Add 1/2 cup pineapple juice, chunky pineapple and sour cream to pudding mix. Stir well.
5. Pour over cake and top with Cool Whip.
6. Place pineapple slices on top.
7. Let sit overnight.

pineapple, chunky pineapple, cake, pineapple juice, instant vanilla pudding, sour cream, milk, pineapple juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=770713 (may not work)