1 yellow pkg. cake

Make, bake and cool.

FROSTING:

8 oz. pkg. cream cheese (use 3/4 of it)
1 (20 oz.) can crushed pineapple
2 sm. pkgs. instant lemon pudding
2 c. milk
1 (8 oz.) Cool Whip
Coconut
Ground walnuts or pecans

Beat cream cheese in bowl. Squeeze juice from pineapple by hand after draining it. Add pineapple to cream cheese and beat. In another bowl mix instant lemon pudding with milk. Pour into bowl with cheese and pineapple. Mix well and frost cake. Spread Cool Whip over (frosting) top. Sprinkle with coconut. Sprinkle ground up walnuts or pecans on top. Make the night before.