1 yellow Jiffy cake mix (1 layer cake type)
2 c. milk
8 oz. cream cheese
2 tbsp. cornstarch
1/2 c. sugar
Chopped nuts
1 sm. pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple in juice
1 (8 oz.) container Cool Whip

Mix and bake cake as directed on box in 9 x 13 inch pan for 20 minutes. Cool. Beat cream cheese and milk together, being careful to add a little milk at a time. Beat until creamy. Add instant pudding and beat for 2 minutes on high speed until thick. Spread on cake. Heat pineapple and juice, cornstarch, and sugar in saucepan until thick and bubbly. Cool. Then pour on top of pudding layer. Spread Cool Whip on top of pineapple layer and top with chopped nuts.