- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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1 pkg. yellow cake mix
- 1 1/4 cup cold milk
- 1 pkg. - 3.4 oz. instant vanilla pudding mix
- 1 can - 20 oz. crushed pineapple, drained
- 1 env. whipped topping mix
- 1 pkg. - 3 oz. cream cheese, softened
- 1/4 cup sugar
- 1/2 Tbsp vanilla
- 1/2 cup coconut, toasted
- Prepare and bake cake according to package directions, using a 9x13-inch pan; cool.
- In 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 mixture.
- Sprinkle with coconut. Cover and refrigerate 3 hours or overnight.
Submitted by: Recipe Group Member
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