Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Pineapple tidbits; 2 |
| 2 packs | Instant vanilla pudding |
| 3 cups | Milk |
| 8 ounces | Sour cream |
| 8 ounces | Cool whip Lite¨ |
| 1 \N | Angel food cake; cubed |
Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, ½ 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 ⅓ 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 ⅓ 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.
NOTES : Creamy and Delicious. It's fast and easy to make for a crowd