Combine instant pudding mix, 1/2 cup reserved juice and milk in a
large mixing bowl; beat at low speed with an electric mixer 2 minutes
or until thickened. Fold in sour cream and pineapple tidbits.

Place one-third of cake cubes in bottom of a pretty 4-quart glass
bowl; drizzle with 2 to 3 tablespoons remaining reserved pineapple
juice. Spoon one-third of 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 with
mint leaves and/or pineapple slices.

Yield: 12 servings