20 oz. can crushed pineapple, drain BUT save the juice
8 oz. cream cheese
8 oz. cool whip
1 package vanilla instant pudding
1 cup milk
shredded coconut
pecans (optional)
Mix cake according to directions, SUBSTITUTING pineapple juice for water. Pour into greased and floured large cookie sheet. Bake at 325 degrees for 20 minutes. Cool in pan.
Mix softened cream cheese, with pudding, milk and pineapple. Spread on cooled cake. Spread cool whip over the top and sprinkle with coconut and chopped nuts. Refrigerate until ready to serve.
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