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

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