1 pkg. Jiffy yellow cake mix
8 oz. cream cheese
1 pkg. lemon or pineapple instant pudding (3 oz.)
2 c. milk
1 lg. can crushed pineapple, drained
Cool Whip
Chopped nuts, if desired

Bake cake in 13 x 9 pan according to package directions. Let cool. Combine in blender the cream cheese, pudding and milk. Blend for 25 seconds. Spread on cooled cake. Spread pineapple on top of cream cheese mixture. Top with Cool Whip and sprinkle with nuts. Chill overnight.