Moon Cake - cooking recipe

Ingredients

1 large box vanilla instant pudding
3 c. milk
1/4 c. pineapple juice
1 angel food cake
8 oz. sour cream

Preparation

Stir until thick.
Slice angel food cake into 9 x 12-inch pan. Add 8 ounces sour cream to pudding mixture.
Add 20 ounce can crushed pineapple (drain all but 1/4 cup).
Stir.
Layer pudding and cake mixture until all is used.
Refrigerate 1 hour and serve.