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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.

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