Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pineapple tidbits       2
   2      packages      instant vanilla pudding
   3      cups          milk
   8      ounces        sour cream
   8      ounces        cool whip Lite=AE
   1                    angel food cake cubed

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.

Nutritional Information:

306 Calories; 6g Fat (21% calories from fat); 6g Protein; 45g