1 box yellow Jiffy cake mix
1 (8 oz.) pkg. cream cheese
1 (9 oz.) pkg. Cool Whip
2 c. milk
1 pkg. sm. vanilla instant pudding
1 lg. can crushed pineapple, drained

Grease and flour 12 x 9 x 2 inch pan. Bake cake. Mix according to directions on box. Let cool. In mixing bowl, cream the cream cheese with 1/2 cup milk. When creamy, add instant pudding plus 1 1/2 cups milk. Beat at low speed about 3 minutes. Pour on baked cake and spread, cover with crushed drained pineapple. Top with Cool Whip and nuts. Refrigerate covered for 24 hours.