Recipe for cooking pineapple angel trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Pineapple Angel Trifle

1 (15 ounce) can pineapple tidbits, undrained
2 sm. boxes vanilla instant pudding mix
3 c. milk
8 oz. sour cream
1 (10-in.) angel food cake, cut into 1-in. cubes
1 (8 ounce) container frozen whipped topping, defrosted

Drain pineapple tidbits, reserving 1 c. juice; set aside.

Combine instant pudding mix, 1/2 c. reserved juice and milk in a lrg. mixing bowl; beat at low speed with an electric mixer 2 mins. or until thickened. Fold in sour cream and pineapple tidbits.

Place one-third of cake cubes in bottom of a pretty 4-qt. glass bowl; drizzle with 2 to 3 Tbsp. 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 whipped topping. Garnish with mint leaves and/or pineapple slices.

Yield: 12 servings