Recipe for Hawaiian Ice-Box Cake 
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Yield:
1
Ingredients:
Amount Ingredient
1/3 cup water
3 x egg whites
(I used Just Whites dissolved in water per directions)
1/2 oz light yellow cake mix
(I used Betty Crocker Sweet Rewards)
Vegetable oil cooking spray
2 cup skim milk
1 pkt instant banana cream pudding and pie
filling mix (3.4 oz)
(I used Snackwells, but would have preferred Jell-O sugar free)
1 can unsweetened crushed pineapple (15 oz) drained
2 cup reduced-calorie frozen whipped topping thawed
(I used Cool Whip Lite )
1/4 cup shredded coconut toasted
Instructions:
Instructions: Combine water, egg whites, and yellow cake mix in a large bowl and beat at low spped of an electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13x9x2 baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack.

Combine milk and pudding mix in a medium bowl and beat at low speed of an electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.

Stir pineapple into pudding. Pierce 48 holes in top of cake using the handle of a wooden spoon. Spread pudding mixture over cake, and then spread
whipped topping over pudding. Sprinkle with coconut. Store in refrigerator.

Yield: 16 servings

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