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 low speed with an electric mixer 2 minutes or until thickened. Fold
in sour cream and pineapple tidbits.
Place one-third of cake cubes in bottom of a pretty 4-quart glass bowl; drizzle
with 2 to 3 tablespoons 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
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