Pineapple Angel Food Trifle
15 ounces canned pineapple tidbits -- undrained
2 packages vanilla instant pudding mix
3 cups milk
8 ounces sour cream
1 10" angel food cake -- cut into 1" cubes
8 ounces frozen whipped topping -- thawed
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 minutes or until thickened. Fold in sour
cream and pineapple tidbits.
Place one-third of cake cubes in bottom of a 16-cup glass bowl; drizzle with 2
to 3 tablespoons remaining reserved pineapple juice. Spoon one-third of 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 with mint leaves and/or pineapple slices.
Yield: 12 servings.
AUTHOR: Lori A