Pineapple Trifle - cooking recipe

Ingredients

1 (16 oz.) can pineapple
1 (4 serving size) pkg. instant pudding
1 1/2 c. skim milk
1/2 c. fat-free sour cream
1/2 (9-inch) angel food cake
4 oz. lite Cool Whip

Preparation

Drain pineapple, reserving 1/2 cup of juice.
Tear or cut cake in 1-inch cubes; set aside.
Combine pudding mix, milk and 1/4 cup reserved juice; mix on low speed 2 minutes.
Whisk in sour cream, then fold in pineapple.
Place half of cake cubes in bottom of serving bowl; drizzle with half of remaining pineapple juice. Pour half of pudding mixture over cake.
Cover pudding with remaining cake.
Drizzle with remaining juice and cover with remaining pudding.
Chill 3 hours, then spread on Cool Whip.