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Pineapple Angel Trifle


  • 1 (15 ounce) can pineapple tidbits, undrained
  • 2 small boxes vanilla instant pudding mix
  • 3 cups milk
  • 8 ounces sour cream
  • 1 (10-inch) angel food cake, cut into 1-inch cubes
  • 1 (8 ounce) container frozen whipped topping, thawed


  1. Drain pineapple tidbits, reserving 1 cup juice; set aside.
  2. 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.
  3. 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.
  4. Cover and chill at least 3 hours.
  5. Just before serving, spread top with whipped topping. Garnish with mint leaves and/or pineapple slices.

Yield: 12 servings

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