Pineapple angel food trifle

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

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