Yield: 1 Servings
|1 pack||Butter or yellow cake mix|
|1 can||(16 oz) crushed pineapple|
|1||Box instant vanilla pudding|
|1 pack||(8 oz) cream cheese (room temp)|
|1||Container cool whip|
grease & flour 13x9 pan. Mix cake as directed on package. Bake as directed.
Punch holes in cake with fork after cake cools. Pour pineapple & juice on cake. Mix pudding as directed and blend in cream cheese. Spread on cake.
Top with cool whip & coconut. Refrigerate 2 to 3 hours before serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean <mgalyean@...> on May 1, 1997