1 Jiffy size cake mix, white or yellow
1 (8 oz.) pkg. cream cheese
1 (#2) can crushed pineapple
1 instant vanilla pudding
2 c. milk
1 3/4 tbsp. cornstarch
1 lg. container Cool Whip
1/4 - 1/2 c. crushed graham crackers

Bake cake in 9"x13" pan. Cream cheese gradually, add milk and instant pudding on cool cake. Mix cornstarch and pineapple and cook until thick. Cool pineapple and spread on top of filling. Spread Cool Whip over pineapple and sprinkle with graham cracker crumbs. Keep refrigerated until used.