Angel Food Pineapple Trifle
1 can pineapple tidbits
2 packages instant vanilla pudding
3 cups milk
8 ounces sour cream
8 ounces cool whip, thawed
1 prepared angel food cake, cubed
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 a low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.
Place 1/3 of cake cubes in bottom of a 16 cup glass bowl. Drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. At this point I also drizzle a generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with whipped topping. Garnish, if desired with mint leaves and pineapple slices. Yield: 12 Servings
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