1-1/4 cups cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 can (20 oz.) crushed pineapple, drained
1 envelope whipped topping mix
1 pkg. (3 oz.) cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla extract
1/2 cup flaked coconut, toasted
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| HAWAIIAN CAKE | ||
| Yields 12-15 servings | ||
| 1 pkg. (18-1/4 oz.) yellow cake mix 1-1/4 cups cold milk 1 pkg. (3.4 oz.) instant vanilla pudding mix 1 can (20 oz.) crushed pineapple, drained 1 envelope whipped topping mix 1 pkg. (3 oz.) cream cheese, softened 1/4 cup sugar 1/2 tsp. vanilla extract 1/2 cup flaked coconut, toasted |
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| Prepare and bake the cake according to package directions, using a greased 13x9x2-in. baking pan. Cool. In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. | ||