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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A recipe from my sister that seems to be a great summertime favorite. very moist and delicious. Ingredients:
1 (8 ounce) container cool whip |
1 (9 ounce) box yellow cake mix (jiffy) |
1 egg |
1/2 cup water |
1 (20 ounce) can crushed pineapple, reserve juice |
1 (4 ounce) package instant vanilla pudding |
1 cup milk |
1 cup pineapple juice, saved from pineapple |
8 ounces cream cheese |
Directions:
1. Heat oven to 350.
2. prepare cake mix as directed on bbox and bake for 20 minutes.
3. cool completely.
4. drain pineapple very well saving one cup of juice.
5. beat together pudding 1 cup pineapple juice 1 cup of milk and softened cream cheese.
6. beat well.
7. spread this over the cooled cake and over this drizzle pineapple.
8. spread cool whip over this and sprinkle with nuts if you like.
9. keep refridgerated.
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