Low-Fat Pineapple Angel Food Trifle

• 1 (16 oz.) can pineapple tidbits, undrained
• 2 (3.4 oz.) pkg. vanilla instant pudding mix (low-fat)
• 3 c. skimmed milk
• 1 (8 oz.) carton low-fat sour cream
• 1 (10-inch) angel food cake, cut into 1-inch cubes
• 1 (8 oz.) carton frozen whipped topping, thawed
• garnish: mint leaves, canned pineapple slices

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.
2. Beat at low speed with an electric mixer 2 minutes or until thickened.
3. Fold in sour cream and pineapple tidbits.
4. Place 1/3 of cake cubes in bottom of a 16-cup glass bowl.
5. Drizzle with 2 to 3 tablespoons remaining reserved pineapple juice.
6. Spoon 1/3 of pudding mixture over cake.
7. Repeat procedure twice, ending with pudding mixture.
8. Cover and chill at least 3 hours.
9. Just before serving, spread top with whipped topping.

pineapple tidbits, milk, sour cream, cake, frozen whipped topping, mint leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991481 (may not work)