1 (16-ounce) can pineapple tidbits, undrained
2 small (3.4-ounce) packages vanilla instant
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.