Preparation:
Drain pineapple tidbits, reserving 1 cup juice; set aside.
Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large
mixing bowl; beat at a low speed with an electric mixer 2 minutes or until
thickened. Fold in sour cream and pineapple tidbits.
Place 1/3 of cake cubes in bottom of a 16 cup glass bowl.drizzle with 2 to
3 tablespoons remaining reserved pineapple juice. At this point I also
drizzle a generous plenty of rum. Spoon 1/3 of the pudding mixture over
cake. Repeat procedure twice, ending with pudding mixture. Cover and chill
at least 3 hours.
Just before serving, spread top with whipped topping. Garnish, if desired
with mint leaves and pineapple slices. |
