1 Jiffy yellow cake mix
8 oz. cream cheese
1/2 c. milk
1 (3 oz.) pkg. instant vanilla pudding
1 c. milk
1 lg. can pineapple, well drained
1 (9 oz.) carton Cool Whip
Coconut &/or nuts

Mix cake as directed and bake 20 minutes; cool. Blend cream cheese and 1/2 cup milk together. Mix instant pudding with 1 cup milk and add to cream cheese mixture; refrigerate while cake cools. When cake is cooled, spread mixture over cake. Then spread well drained pineapple over cream cheese layer. Spread Cool Whip over pineapple layer. Sprinkle with coconut or nuts or a combination and refrigerate. Yield 12 servings.