| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts, Easy |
1 |
Cake |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 |
lg |
Can crushed pineapple |
|
|
*well Drained) |
| 1 |
pk |
Instant vanilla pudding |
| 1 1/2 |
c |
Milk (divided) |
| 8 |
oz |
Cream cheese, softened |
| 1 |
ct |
Cool whip topping |
|
|
Coconut |
|
|
Crushed nuts |
INSTRUCTIONS
OPTIONAL
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
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++
Posted to brand-name-recipes by gail@min.net (Gail M. Shipp) on Jan 21, 98
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