1 (#2) can pineapple, drained
1 carton Cool Whip
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. vanilla instant pudding
2 c. milk
1 pkg. Jiffy lemon cake mix

Bake in 9 x 13 inch pan. (This will be a thin cake.) Beat cheese and add 1 cup milk and pudding mix. Whip until thick. Add drained pineapple and spread on cold cake. Spread Cool Whip on mixture and decorate with nuts, cherries, etc. Refrigerate and will keep four days.