1 8 oz. tub of Cool Whip or whipped cream
1 8 oz. package of cream cheese
1 large (6 oz) instant vanilla pudding
2 c milk
1 15 oz. can crushed pineapple, drained
coconut for top
Mix cake as directed. Bake in jelly roll pan until light brown.
Beat cream cheese and fold in Cool Whip.
Add milk to pudding, beat for 1 minute. Fold into cheese and Cool Whip mixture. Frost cooled cake. Top with drained pineapple and coconut. Let set up.
Keeps for several days in the fridge.
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