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1 pkg. yellow cake mix
1 (20 oz.) can crushed
2 c. cold milk
1 (3 1/2 oz.) pkg. instant
vanilla pudding
1 (8 oz.) pkg. cream cheese
1 (13 oz.) Cool Whip

Prepare cake as directed. Prick holes in cake while
warm. Pour pineapple with juice over hot cake. Blend pudding
with milk and beat in cream cheese (small amounts at a time).
Spread over pineapple. Cover with Cool Whip. Garnish with
coconut. Refrigerate overnight. Bake in a greased and floured
13 x 9-inch pan.

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