Yield: 15 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yellow cake mix |
| 1 cup | Cold milk |
| 1 pack | Cool whip, 9 oz,thawed |
| ½ cup | Chopped nuts (optional) |
| ½ cup | Flaked coconut |
| 1 pack | Instant vanilla pudding 5 oz |
| 1 pack | Cream cheese, softened |
| 1 can | Crushed pineapple (drained) |
| 1 can | Maraschino cherries, chopped |
Prepare cake mix according to the directions on the box. Pour batter into greased 15"x 10" pan. Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar of cherries cut into small pieces), and last with coconut.