Pineapple Angel Food Trifle - cooking recipe

Ingredients

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

Preparation

Drain pineapple; reserve 1 cup juice.
Set aside.
Combine pudding, 1/2 cup reserved juice and milk.
Beat 2 minutes or until thickened.
Add sour cream and pineapple tidbits.
Place 1/3 of cake cubes in bottom of glass bowl; drizzle remaining pineapple juice.
Spoon 1/3 of pudding mixture over cake.
Repeat twice. Cover and chill.
Add Cool Whip on top.
Garnish with sliced almonds.