1 box yellow cake mix
2 c. milk
8 oz. cream cheese
1 small box instant vanilla pudding
1 (20 oz.) can crushed pineapple, drained
1 1/3 c. coconut
1 (16 oz.) container Cool Whip
Bake cake in greased and floured jelly roll pan at 350 degrees for
20 minutes. Cool cake.
Beat cream cheese. Gradually add milk and vanilla pudding.
Beat at low speed for 2 minutes. Spread evenly over cold cake.
Spread crushed pineapple over pudding. Spread Cool Whip (thawed)
over pineapple. Sprinkle coconut over Cool Whip. Refrigerate.
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