16 oz Pineapple Tidbits, undrained
2 small vanilla instant pudding
2 cup Alabama milk (Dairy Fresh or Barbers)
8 oz. sour cream
Angel Food Cake, cubed
8 oz. Cool Whip
Fresh Alabama Fruit (strawberries, kiwi, blueberries)
Drain pineapple reserving 1 cup juice. Beat pudding, ½ cup reserved pineapple juice, and milk until thickened. Fold in sour cream and pineapple tidbits. Place ½ cake cubes on the bottom, drizzle with pineapple juice. Spoon ½ pudding mixture over cake, then top with fruit. Repeat layer, then cover and chill. Spread top with cool whip.