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PINEAPPLE PUDDING CAKE 
2 c. milk
1 lg. vanilla instant pudding
8 oz. pkg. of cream cheese
1 lg. can crushed pineapple (drained well)
1 yellow box cake mix
1 pkg. walnuts (chopped)
1 lg. carton of Cool Whip
Maraschino cherries

Mix pudding, milk, cream cheese and fold in crushed pineapple. Bake the yellow cake mix in 2 (9 x 13 inch) cake pans (as directed). You will be using only 1 cake pan per recipe. You can freeze the other cake for another time.

Cool. Spread the pudding mixture on top of the cake. Spread the Cool Whip next. Sprinkle walnuts on top. For a dash of color, add halves of maraschino cherries. This recipe can be made the day before.

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