Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 can | Coconut |
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