2 containers crescent rolls
1 can crushed pineapple
1 lg. box vanilla pudding
1/2 c. sugar
2 tsp. vanilla
1 lb. cream cheese

Drain pineapple and add pudding in a bowl.

Mix sugar, vanilla and cream cheese with mixer.

Grease 9x13 pan. Open and spread first container of crescent rolls on bottom of pan. Add cream cheese mixture. Top with pineapple. Spread remaining container of crescent. Bake 350 degrees for 25-30 minutes until golden. When cool top with powdered sugar frosting.