1 1/2 c. milk
1 (3 oz.) cream cheese
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
4 c. angel cake cubes
1 (13 1/4 oz.) can crushed pineapple, drained
1 container Cool Whip

Blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed until smooth and slightly thickened. Pour pudding mix over angel cake cubes, stirring to coat. Turn into 8 x 8 x 2 inch baking dish. Spread drained pineapple over top. Cover with Cool Whip. Chill several hours or overnight. 6 servings.