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CAKE AND PINEAPPLE TOPPING yellow or white cake 2 (3 3/4 oz.) vanilla instant pudding 1 (8 oz. ) cream cheese, softened 2 c. milk 1 medium can crushed pineapple, well drained 1 large Cool Whip nuts and/or coconut for topping 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |