| 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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