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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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A chilled fluffy dessert like this one is a satisfying way to finish off a big meal. I got the recipe from a woman I happened to meet in a department store one day. Leftovers taste just as good the next day, and this dessert also can be frozen. Eunice Stoen, Decorah, Iowa Ingredients:
1 package yellow cake mix (regular size) |
3 packages (3.4 ounces each) instant vanilla pudding mix |
4 cups cold milk |
1-1/2 teaspoons coconut extract |
1 package (8 ounces) cream cheese, softened |
1 can (20 ounces) crushed pineapple, well drained |
2 cups heavy whipping cream, whipped and sweetened |
2 cups flaked coconut, toasted |
Directions:
1. Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely.
2. In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple.
3. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Yield: 24 servings.
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