CAKE AND PINEAPPLE TOPPING|
yellow or white cake
2 (3 3/4 oz.) vanilla instant
1 (8 oz. ) cream cheese,
2 c. milk
1 medium can crushed
pineapple, well drained
1 large Cool Whip
nuts and/or coconut for
Bake a yellow or white cake in a 9 x 13-inch pan, let
cool. Then top with the following: Cream together vanilla
instant pudding, cream cheese and milk. Fold in crushed
pineapple and Cool Whip. Top with nuts and/or coconut. Keep
refrigerated until ready to serve.
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