1 pkg. Jiffy yellow cake mix

Mix as directed on package. Bake in lightly greased 9 x 13 inch pan for 15 minutes. Cool completely.

1 (8 oz.) pkg. cream cheese, softened
1 sm. pkg. instant vanilla pudding
2 c. milk
1 (8 oz.) can crushed pineapple, drained
1 (8 or 9 oz.) container whipped topping
1/2 c. walnuts, chopped

In large mixing bowl, combine cream cheese and pudding, gradually add milk, blending well until smooth. Gently fold in pineapple. Spread over cooled cake. Top with whipped topping, then walnuts. Refrigerate at least 2 hours before serving.