1 Jiffy cake, white or yellow
8 oz. cream cheese, softened
1 1/2 c. milk
1 (3 1/2 oz.) instant vanilla pudding
20 oz. crushed pineapple, well drained
12 oz. Cool Whip
1/2 c. nuts, chopped
Maraschino cherries

Bake cake according to directions in a 9 x 13 inch pan for 20 minutes. Mix cream cheese with milk and pudding and beat. Spread on top of cooled cake. Spread pineapple on top of cheese mixture. Cover with Cool Whip. Sprinkle nuts on top. Top each piece with cherry. Does not soak. Freezes well. Serves 15, delicious!