Hawaiian dessert

Yield: 1 servings

Measure Ingredient
1 pack Yellow cake mix -- 18-1/4
\N \N Ounces
3 packs Instant vanilla pudding mix
3⅜ ounce Each
4 cups Cold milk
1½ teaspoon Coconut extract
1 pack Cream cheese -- 8 ounces
\N \N Softened
1 can Crushed pineapple -- 20
\N ounce Well drain
2 cups Heavy cream -- whipped &
\N \N Sweetened
2 cups Flaked coconut -- toasted

Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350 deg. for 15 minutes or until the cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes.

Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut.

Chill for at least 2 hours. Yield: 24 servings. Editor's Note: Prepared dessert can be covered and frozen for up to 1 month Recipe By : Taste of Home

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