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
Canned pineapple slices
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
Cover and chill at least 3 hours. Just before serving, spread top with whipped cream and garnish if desired. Yield 12 servings.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.