1 pkg. yellow Jiffy cake mix
1 pkg. instant vanilla pudding
1 (8 oz.) pkg. cream cheese
16 oz. Cool whip
20 oz. crushed pineapple
Chopped nuts (as desired)

Bake cake after mixing as per package directions in a 13 x 9 inch cake pan for 10 minutes. Cool. Add 1 1/2 cups milk to the pudding mix and 1/2 cup milk to the cream cheese. Blend separately then together and spread on cake. Refrigerate until pudding sets. Drain pineapple and spread on cake. Cover with Cool Whip and sprinkle with chopped nuts.