1 pkg. Jiffy yellow cake mix (I made gluten free yellow cake from a cookbook)
1 large pkg. Jell-O instant pudding, vanilla flavored
1 (8 oz.) pkg. cream cheese, soft
1 (1 lb.) can crushed pineapple, drained
1 3/4 C milk
1 lg carton Cool Whip
Bake cake in a greased and floured 9x13 inch pan at 350 degrees for 10 to 15 minutes. Cool.
In a mixing bowl, mix pudding with milk. When thickened, beat in softened cream cheese, add well drained pineapple and spread over cake. Spread Cool Whip over top and sprinkle with coconut or nuts, if desired.
Can be kept for 1 to 2 weeks in the refrigerator. Serves 15 or more.
~VLS
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