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1 pkg. yellow cake mix 1 1/4 c. cold milk 1 small pkg. instant vanilla pudding mix 1 (20 oz.) can crushed pineapple, drained 1 envelope whipped topping mix 1 (3 oz.) pkg. cream cheese, softened 1/4 c. sugar 1/2 tsp. vanilla 1/2 c. flaked coconut, toasted Prepare cake mix according to directions, using a 13 x 9 x 2-inch baking pan. Cool. In a bowl, whisk together milk and pudding mix. Let stand until thickened. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to directions. Set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate at least 3 hours or overnight. Yield: 12 to 15 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |