Angel Food Pineapple Trifle

1 can pineapple tidbits

2 packages instant vanilla pudding

3 cups milk

8 ounces sour cream

8 ounces cool whip, thawed

1 prepared angel food cake, cubed

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. Yield: 12 Servings