1 pkg. yellow cake mix (your favorite)
1 1/4 cups cold milk
1 (3 oz.) pkg. instant vanilla pudding pix
1 (20 oz.) can crushed pineapple
1 (8 oz.) tub Cool Whip
1/2 (8 oz.) pkg. cream cheese
1/4 cup sugar
1/2 tsp. vanilla extract
1/2 cup flaked coconut

Prepare and bake cake mix according to package directions, using a 9x13-inch pan. Cool.

Whisk together milk and pudding, let stand to thicken. Stir in drained pineapple and spread over cake.

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Fold in Cool Whip. Spread over pudding. Sprinkle with coconut flakes. Cover and refrigerate for 3 hours or overnight.

Serves 12.

Submitted by: Kathleen