1 cake mix (Jiffy one layer - yellow or white)
8 oz. cream cheese
2 c. milk
1 (3 1/2 oz.) pkg. instant French vanilla pudding
20 oz. can drained crushed pineapple
9 oz. Cool Whip

Use a 13 x 9 inch pan. Oven at 350 degrees. Mix and stir cake as directed on box. Bake as directed. Meanwhile, drain crushed pineapple. When cake is cooled, beat 8 ounces cream cheese with 2 cups milk, until no lumps (add milk gradually). Add 1 package instant French vanilla pudding until thick. Spread pudding over cooled cake, then spread well drained pineapple over pudding. Top with Cool Whip. Spread with crushed nuts (optional).