Ingredients:
1 (16 Oz.) can pineapple tidbits, un-drained
2 ( 3.4 Oz.) Pkg. vanilla instant pudding
3 Cups milk
1 (8 Oz.) carton sour cream
1 (10”) Angel food cake cut into 1” cubes
1 (8 Oz. ) carton frozen whipped topping thawed
Garnish
Mint leaves
Canned pineapple slices
Drain
pineapple tidbits: Reserving 1 cup juice, set aside. Combine instant pudding
mix, 1/2 cup reserved juice and milk in a large mixing bowl, beat at low
speed with an electric mixer 2 min. or until thickened. Fold in sour cream
and pineapple tidbits. Place 1/3 of cake cube in bottom of 16 cup glass
bowl. Drizzle with 2-3 tbsp. remaining juice. Spoon 1/3 of pudding mixture
over cake. Repeat mixture over cake. Repeat procedure twice, ending with
pudding mixture.
Cover and chill at least 3 hours. Just before serving, spread top with whipped cream and garnish if desired. Yield 12 servings.
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