Pineapple Angel Cake

1. 1

   Drain pineapple.

2. 2

   Reserve 1 cup juice and set aside.

3. 3

   Combine pudding, 1/2 cup juice and milk in bowl.

4. 4

   Beat on low speed until thickened.

5. 5

   Fold in sour cream and pineapple.

6. 6

   Place 1/3 of cake in bottom of dish.

7. 7

   Drizzle with 2 to 3 tablespoons remaining pineapple juice.

8. 8

   Spoon 1/3 of pudding mixture.

9. 9

   Repeat twice ending with pudding mixture.

10. 10

    Cover and chill for 3 hours.

11. 11

    Before serving, top with Cool Whip.

No additional tips available.