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