1 pkg. yellow cake mix
1 lg. can crushed pineapple
2 (3 oz.) pkgs. vanilla instant pudding
1 (8 oz.) pkg. cream cheese
2 c. milk
Cherries (opt.), 1 sm. jar
1 sm. pkg. coconut
Chopped walnuts
1 (8 oz.) Cool Whip

Prepare cake mix as directed using drained pineapple juice instead of water. Bake in large cookie sheet (with sides), for about 12 to 15 minutes. Let cool. Cream together cream cheese, pudding and milk. Mix drained pineapple into pudding mix; spread on cake and top with Cool Whip. Sprinkle with coconut, chopped nuts and sherries.