| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 12 | Servings | ||
INGREDIENTS
| 1 | cn | Pineapple tidbits; 2 |
| 2 | pk | Instant vanilla pudding |
| 3 | c | Milk |
| 8 | oz | Sour cream |
| 8 | oz | Cool whip Lite¨ |
| 1 | Angel food cake; cubed |
INSTRUCTIONS
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 a low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits. Place 1/3 of cake cubes in bottom of a 16 cup glass bowl.drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. At this point I also drizzle a generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with whipped topping. Garnish, if desired with mint leaves and pineapple slices. NOTES : Creamy and Delicious. It's fast and easy to make for a crowd
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