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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. 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. |