1 -16 oz. can pineapple tidbits (undrained)
2 (3.4 oz.) pkg. vanilla instant pudding mix
3 cups milk
1 (8 oz.) carton sour cream
1 (10 inch) angel food cake, cut into 1 inch cubes
1 (8 oz.) carton frozen whipped topping

Drain pineapple tidbits, reserving 1 cup juice, set aside. Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large 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 16 cup glass bowl, drizzle with 2 or 3 tbsp. remaining reserved pineapple juice. Spoon one third pudding mix over cake. Repeat twice ending with pudding mixture. Cover and chill at least 3 hours - Spread before serving with cool whip. Garnish with mint leaves, canned pineapple or cherries.