1 box Jiffy yellow cake mix
1 pkg. (3 oz.) instant pistachio pudding
1 (15 oz.) can crushed pineapple, drained
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. milk
15 oz. pkg. Cool Whip

Make cake according to directions. Put into 9x13 pan. Bake and let cool 20-25 minutes.

Mix cream cheese and milk until blended. Add pudding. Beat until thick. Put on top of cake. Top with pineapple (add in piles - spread with fork). Frost with Cool Whip. Decorate with maraschino cherries and ground nuts. Refrigerate.