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.
- - - - - - - - - - - - - - - - - -
Per serving: 306 Calories; 6g Fat (21% calories from fat); 6g Protein; 45g
Carbohydrate; 17mg Cholesterol; 356mg Sodium
NOTES : Creamy and Delicious. It's fast and easy to make for a crowd
