Use a hand mixer to combine reserved pineapple juice with vanilla pudding mixes.
Add sour cream and softened cream cheese, blending until smooth.
Mix in milk until creamy.
Gently fold in the whipped topping and pineapple chunks.
Line the bottom of a 9”x13” pan or large glass bowl with vanilla wafers.
Spread a layer of the pudding mixture over the wafers and smooth with the back of a spoon.
Repeat layers until all pudding is used, ending with a layer of wafers on top. (One box of wafers usually covers 2 layers.)
Cover and refrigerate for 1 hour before serving.
Note: Consume leftovers within 24 hours or freeze for later.
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