INGRIEDIENTS:
1 pkg. Jiffy Cake Mix, White or Yellow
1 lg. size Instant Vanilla Pudding
1 (8 oz.) Cream Cheese, Softened
1 3/4 c. Milk
1 (#2) Can Crushed Pineapple
12 oz. Cool Whip
PREPARATION:
Bake the cake in a 9 x 13 inch pan for only 10 minutes. Mix pud-ding, cream cheese and milk. Spread on cooled cake. Drain pineap-ple, spread over pudding mixture, then spread the Cool Whip over the pineapple. You can top it with nuts, if desired.
Enjoy,
Dr. Lloyd