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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas Ingredients:
1 package yellow cake mix (regular size) |
1-1/4 cups cold 2% milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 can (20 ounces) crushed pineapple, drained |
1 envelope whipped topping mix (dream whip) |
1 package (3 ounces) cream cheese, softened |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1/2 cup flaked coconut, toasted |
Directions:
1. Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
2. In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.
3. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Yield: 12-15 servings.
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