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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!

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Accuracy is believed to be good, but is not guaranteed.
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