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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe came from my SIL's church cookbook. Ingredients:
9 ounces yellow cake mix (jiffy brand) |
1 egg |
1/2 cup water |
8 ounces cream cheese |
3 1/2 ounces instant vanilla pudding |
2 cups milk |
2 (8 ounce) cans crushed pineapple, drained |
8 ounces cool whip topping |
nuts, on top as desired |
Directions:
1. Mix cake as directed on package and bake in greased 9x11 glass dish until done.
2. Watch carefully not to overcook because it will be thinner than usual.
3. Let cool.
4. Mix together cream cheese, vanilla pudding, and milk.
5. Pour over cake in the glass dish.
6. Layer pineapple, Cool Whip and nuts. Refrigerate. .
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