Pineapple Angel Food Trifle - cooking recipe

Ingredients

1 (16 oz.) can pineapple tidbits (undrained; reserve juice)
2 (3.4 oz.) pkg. vanilla instant pudding
3 c. milk
1 (8 oz.) carton sour cream
1 (10-inch) angel food cake, cut into 1-inch cubes
1 (8 oz.) carton Cool Whip

Preparation

Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved pineapple juice and milk in a large bowl; beat at low speed with an electric mixer for 1 minute or until thickened.
Fold in sour cream and pineapple tidbits.
Place 1/3 of cake crumbs in bottom of a 16-cup glass bowl; drizzle with 2 to 3 tablespoons remaining reserved pineapple juice.
Spoon 1/3 of pudding mixture over cake.
Repeat procedure twice, ending with pudding mixture.
Cover and chill at least 3 hours.