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1 pkg,. yellow cake mix
1 (8 oz.) pkg. cream cheese
1 pkg. pistachio instant pudding mix
2 c. cold milk
1 large can crushed pineapple, drained well

Bake cake according to directions in a 9x13 pan and cool.
Meanwhile, mix cream cheese with pudding mix and milk and
refrigerate at least 15 minutes or more. Frost cake with pudding
mixture and then spread pineapple over the pudding. Frost with
Cool Whip. Can be frozen.

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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