Pineapple Angel Cake

Directions

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.