1 sm. jiffy cake mix, white or yellow
1 sm. pkg. instant vanilla pudding
1 lg. can crushed pineapple, drained
1 pkg. (8 oz.) cream cheese, let stand at room temp.
2 c. of milk
2 c. non dairy whipped topping, Cool Whip

FIRST LAYER:

In a 9 x 13 pan, bake cake until done about 20 minutes following pkg. directions.

SECOND LAYER:

Mix cream cheese, milk and instant pudding until thick and pour over cooled cake. Allow mixture to set.

THIRD LAYER:

Drain pineapple well and spread on top of pudding mixture.

FOURTH LAYER:

Spread Cool Whip over entire cake. Chill until ready to serve.