1 package (18 ~ oz) yellow cake mix
1 1/4 C cold milk
1 package (3.4oz) instant vanilla pudding mix
1 can (200z) crushed pineapple, drained
1 envelope whipped topping mix (usually found on baking supply isle in store)
1 package (30z) cream cheese softened.
1/4 C sugar
1/2 tsp vanilla
1/2 C flaked coconut, toasted, plain ok too.
Prepare & bake the cake according to package directions, using a greased 9x 13 pan. Cool. In a bowl, whisk together milk & pudding mix; let stand to thicken. Stir in pineapple. Spread over cake.
Prepare whipped topping mix according to package directions; set aside. In a mixing bowl, beat cream cheese, sugar & vanilla until smooth. Beat in 1 C whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover & refrigerate for 3 hours or overnight.
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