Pineapple Angel Food Trifle - cooking recipe

Ingredients

1 (16 oz.) can pineapple tidbits, undrained
1 large pkg. vanilla instant pudding mix
3 c. milk
1 (8 oz.) sour cream
1 angel food cake, cut into cubes
1 (8 oz.) Cool Whip

Preparation

Drain pineapple, reserving 1 cup juice; set aside.
Combine pudding mix, 1/2 cup reserved juice and milk in a large bowl; beat at low speed 2 minutes or until thickened.
Fold in sour cream and pineapple tidbits.
Place 1/3 of cake cubes in the bottom of 16 ounce glass bowl, drizzle with 2 to 3 tablespoons remaining pineapple juice.
Spoon 1/3 of pudding mixture over cake.
Repeat process twice, ending with pudding mixture.
Cover and chill at least 3 hours before serving.
Top with Cool Whip if desired.