20 oz. can crushed pineapple, drain but save juice
8 oz. cream cheese, softened
8 oz. cool whip
1 pkg. instant vanilla pudding
1 cup milk
shredded coconut
pecans (optional)
Mix cake according to directions, substituting water with pineapple juice. Pour into greased and flour cookie sheet. Bake at 325 degrees for 20 minutes. Cool in pan. Mix softened cream cheese with pudding, milk and drained pineapple. Spread on cooled cake. Spread cool whip over top and sprinkle with coconut and pecans. Refrigerate until ready to serve.
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