Instructions: Bake cake according to directions on package - use 9 x 13 inch pan. Let cool.

Spread well drained pineapple over the cake.

In a small bowl, add 1/4 cup of the milk to very soft cream cheese and mix at medium speed until smooth. Add and mix well the remaining 1 1/4 cups of milk and the pudding mix. Mix for two minutes and spread over pineapple.

Refrigerate at least 30 minutes. Spread Cool Whip on pudding mixture and refrigerate again.

Garnish with crushed or chopped nuts or coconut. For an Easter look you can color the coconut with green food coloring and decorate with Easter Jelly Beans.

Store any leftovers in the refrigerator.

Peek in the Kitchen

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.