Pineapple Angel Cake - cooking recipe

Ingredients

1 (6 oz.) pineapple tidbits, undrained
2 (3 oz.) instant vanilla pudding
3 c. milk
1 (8 oz.) sour cream
1 (10-inch) angel cake
1 (8 oz.) Cool Whip

Preparation

Drain pineapple.
Reserve 1 cup juice and set aside.
Combine pudding, 1/2 cup juice and milk in bowl.
Beat on low speed until thickened.
Fold in sour cream and pineapple.
Place 1/3 of cake in bottom of dish.
Drizzle with 2 to 3 tablespoons remaining pineapple juice.
Spoon 1/3 of pudding mixture.
Repeat twice ending with pudding mixture.
Cover and chill for 3 hours.
Before serving, top with Cool Whip.