Preparation
Use a hand mixer to combine pineapple juice with pudding mixes. Add in sour cream and cream cheese and blend until smooth. Mix in milk until creamy. Fold in whipped topping and pineapple pieces.
Line bottom of 9”x13” pan or large glass bowl with wafers. Top with pudding mixture and smooth with back of spoon. Repeat until all pudding has been used, ending with a layer of wafers on top. One box of wafers should cover 2 layers.
Cover and refrigerate for 1 hour before serving. Eat leftovers within 24 hours of preparing or freeze leftovers for later.
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