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1 (16-ounce) can pineapple tidbits, undrained 2 small (3.4-ounce) packages vanilla instant pudding mix 3 cups milk 1 (8-ounce) carton sour cream 1 (10-inch) angel food cake, cut into 1-inch cubes 1 (8-ounce) carton Cool Whip, thawed Garnishes: mint leaves, canned pineapple slices Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large mixing bowl; beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits. Place one-third of cake cubes in bottom of a 16-cup glass bowl; drizzle with 2-3 tablespoons remaining reserved pineapple juice. Spoon one-third of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with Cool Whip. Garnish, if desired. Yield: 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |