1 pkg. Jiffy yellow cake mix
1 (8 oz.) cream cheese, softened
2 c. milk
1 sm. (3 1/2 oz.) pkg. instant vanilla pudding
1 lg. (approx. 20 oz.) crushed pineapple, drained
1 lg. Cool Whip

Mix cake as directed on the package. Bake in a 9"x13" Pyrex dish until done in center. Cool. Blend cream cheese with milk; add pudding mix and beat until well blended and partially thickened. Allow to set 5 minutes or more, until thickened. Spread this pudding mixture over the cooled cake. Spoon drained pudding evenly over pudding. Then cover pudding and pineapple layer with Cool Whip. May add chopped nuts for garnish. Refrigerate until serving time.