1 lg. pkg. vanilla instant pudding
1 baked angel food cake
1 (8 oz.) pkg. cream cheese, softened
2 1/2 c. milk
1 lg. (20 oz.) can crushed pineapple, drained
1 (8 oz.) Cool Whip

Tear up angel food cake in pieces and put in 9"x13" cake pan. Mix cream cheese and 1/2 cup milk until smooth. Mix other 2 cups milk into pudding; add to cream cheese mixture. Add drained pineapple and mix. Pour over broken up cake pieces. Top with Cool whip and put in refrigerator overnight to cool. Serves 12 to 15.