from Alice Sharp
1 yellow cake mix
1 (20 oz.) can crushed pineapple
1 (8 oz.) container Cool Whip
1 small pkg. instant vanilla pudding
1 (8 oz.) pkg. cream cheese
1 c. milk
walnuts and/or coconut
Mix cake according to directions on box, using pineapple juice drained from can of pineapple as part of the water content. Bake on cookie sheet at 350 degrees for 15-20 minutes. Beat cream cheese. Add milk and instant pudding. Beat well. Add pineapple. Spread over cooled cake. Frost with Cool Whip. Add nuts and/or coconut. Refrigerate uneaten portions.
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