1 angel food cake
2 pkg. instant vanilla pudding
1 large pan of crushed pineapple
8 oz. cream cheese, softened
3 cups milk
8 oz. Cool Whip

Shred cake in 9x13 inch dish. Cream the cheese with the pudding, gradually adding milk. Beat slowly until thick, pour over cake. Drain pineapple and put over pudding. Cover with Cool Whip. Refrigerate.