Tuesday, May 24, 2011
The ingredients:***(note: instead of Cool Whip, I used 1 cup of whipped whipping cream combined with about 1/3 cup sugar)
1 yellow cake mix, prepared and baked as directed on box
1 pkg. (8-ounces) cream cheese, at room temperature
3 cups milk, divided
2 pkg. (3-ounces each) instant pudding (I used vanilla, but it's more traditional to use pistachio pudding)
1 container (8-ounces) Cool Whip, thawed
1 can (20-ounces) crushed pineapple, drained
1 cup coconut, toasted** (see note below)
Directions: Bake cake as directed on package. Set aside and allow to cool completely. Beat cream cheese and 1/2 cup milk in large bowl until smooth. Add pudding mixes and remaining 2-1/2 cups milk. Whip until smooth. Fold in Cool Whip. Pour over cooled cake and smooth out. Top with drained crushed pineapple and toasted coconut. Refrigerate 2-3 hours or until topping is set. Serve cold. Enjoy!
Don't miss a single recipe....sign up for free email updates.