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Pineapple Angelfood Trifle

Source of Recipe

recipecircus


List of Ingredients

16 ounces pineapple tidbits -- undrained
2 3.4 oz packages vanilla instant pudding mix
3 cups milk
8 ounces sour cream
10 inch angel food cake -- cut into 1" cubes
8 ounces Cool Whip® -- thawed





Recipe

Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved juice and milk in a large bowl; beat at low speed with an electric mixer for 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.

Place one-third of cake cubes in the bottom of a 16 cup glass bowl (or trifle bowl); drizzle with 2-3 tablespoons of remaining reserved pineapple juice. Spoon one-third of the pudding mixture over cake. Repeat layers twice, ending with pudding mixture. Cover and chill at least 3 hours

Just before serving, spread top with Cool whip.