1 angel food cake, cut into 1-inch pieces*
2 big boxes vanilla pudding
5 c. milk
1 regular can crushed pineapple
1 (8 oz.) sour cream
1 regular size Cool Whip

*To cut cake, cut into slices and then cube.

Mix the pudding with the milk until thick. Mix with the pineapple. Fold in the sour cream. Layer in a trifle bowl or glass bowl 1/2 cake and 1/2 pudding. Spoon Cool Whip on top. Refrigerate several hours or overnight or all day. Can be made head and keeps well for several days.

Note: Fat-free ingredients can be used.