Recipe for Pineapple Angel Trifle from the Desserts section.
Pineapple Angel Trifle1 (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 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
We hope you enjoy your freshly made Pineapple Angel Trifle. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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