16 oz. can pineapple tidbits
2 (3 to 4 oz) packs vanilla pudding mix
3 c. milk
8 oz. sour cream
1 angel food cake mix or substitute with yellow cake mix
8 oz. cool whip

Bake cake mix by directions on box. Cool cake and cut in small squares. Set aside. Drain pineapple tidbits and reserve juice. Combine vanilla instant pudding mix, 1/2 cup of reserved pineapple juice, and milk in large bowl. Beat at low speed with mixer, for 2 minutes or until thickened. Fold in sour cream, and drained pineapple tidbits. Place 1/3 of cake cubes in the bottom of a trifle bowl. Drizzle with one to two tablespoons of remaining reserved pineapple juice. Spoon in 1/3 of pudding mix. Repeat layers. Chill for at least 3 hours. Just before serving spread top with cool whip. Garnish if desired.

Yield 12 servings.