| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Butter or yellow cake mix |
| 1 |
cn |
(16 oz) crushed pineapple |
| 1 |
|
Box instant vanilla pudding |
| 1 |
pk |
(8 oz) cream cheese (room temp) |
| 1 |
|
Container cool whip |
| 1 |
cn |
Coconut |
INSTRUCTIONS
grease & flour 13x9 pan. Mix cake as directed on package. Bake as directed.
Punch holes in cake with fork after cake cools. Pour pineapple & juice on
cake. Mix pudding as directed and blend in cream cheese. Spread on cake.
Top with cool whip & coconut. Refrigerate 2 to 3 hours before serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean
<mgalyean@mail.win.org> on May 1, 1997
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