1/2 box yellow cake mix
1 small package instant vanilla pudding
1 1/2 cups milk
8 ounces cream cheese, softened
1/2 cup warm milk
1 large can crushed pineapple in heavy syrup
1 large container Cool Whip (we used the creamy version)
Coconut to taste
In 13-by-9-inch pan, bake cake using according to the package directions, using
half of the ingredients. (We used Jiffy brand cake mix, which is half the size
of regular mixes.) Cool cake.
To make pudding, combine instant vanilla pudding and 1 1/2 cups cold milk. Blend
softened cream cheese and 1/2 cup warm milk. (We had no mixer, so the girls did
it by hand, pressing the cream cheese against the bowl to eliminate lumps.)
Combine pudding and cream mixture. Spread on cold cake.
Drain crushed pineapple. Sprinkle over pudding-cream cheese topping. Top with
Cool Whip and sprinkle with coconut. (Next time we may use only two-thirds of
the Cool Whip.)
Refrigerate any leftovers.