Drain pineapple, reserving 1/2 cup juice; set aside. Combine pudding mix, 1/2 cup reserved pineapple juice and milk in large mixing bowl; beat at low speed with electric mixer for 2 minutes until thickened. Fold in sour cream and pineapple. Chill for 2-3 hours.
Place 1/3 of cake cubes in bottom of 16 cup glass bowl. Spoon 1/3 of pudding mixture over cake. Repeat layers twice, ending with pudding mixture. Just before serving, spread top with whipped topping. Garnish with pineapple slices. Enjoy!!
Originally Submitted
6/7/2009
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