1 yellow Jiffy cake mix
1 lg. can crushed pineapple (in its own juice)
8 oz. cream cheese
3 c, milk
1 lg. box Jello vanilla instant pudding
8 oz. container Cool Whip topping

Prepare cake mix according to package directions and pour into 9x12 inch cake pan. (This makes a thin layer of cake). While cake is cooling, drain pineapple well. Soften cream cheese at room temperature. Cream the cream cheese with an electric mixer with one cup of milk (this will be lumpy). Mix pudding mix with two cups of milk and combine with the cream cheese and milk. This thickens when mixed. When cake is cool, pour 1/2 the pudding mixture over the cake. Spoon the pineapple over pudding layer. Layer the remaining pudding over the pineapple. Top with a layer of Cool Whip. Store in refrigerator.