1 (9 oz.) pkg. yellow "Jiffy" cake mix
1 egg
1/2 c. water
1 (8 oz.) pkg. cream cheese
1 (5 1/4 oz.) Jello French Vanilla Instant Pudding
3 c. milk
1 (20 oz.) can crushed pineapple, drained very well
1 carton Cool Whip

Grease a 9 x 13 inch cake pan. Mix Jiffy cake mix, egg and water according to directions on box and bake at 350 degrees 12 to 15 minutes or until light brown on edges. Cool completely.

Soften cream cheese. Whip with electric mixer. Blend in 1/2 cup of the milk. Add instant pudding mix and balance of milk (2 1/2 cups), beating until light and fluffy. Spread over cooled cake. Let set in refrigerator. Sprinkle the drained pineapple over top of pudding. Spread Cool Whip over this. Refrigerate several hours. Serves 15. May be garnished with grated semi-sweet chocolate or flaked coconut. Can be made a day ahead.