1 Jiffy cake mix, yellow
2 c. milk
8 oz. pkg. cream cheese
1 pkg. (4 oz.) instant vanilla pudding
1 lg. can crushed pineapple, drained
1 (9 oz.) Cool Whip

Bake cake mix in 9 x 13 pan greased at 350 degrees for 15 minutes. Cool.

Blend milk, cream cheese and instant pudding mix. Pour over top of cooled cake. Sprinkle crushed pineapple over the pudding layer.

Frost with Cool Whip (and nuts, if desired). Refrigerate overnight or until set. Keeps well in refrigerator.