1 Jiffy yellow cake mix
20 oz. crushed pineapple
1 lg. box instant pudding
2 c. milk
8 oz. cream cheese
1 reg. size Cool Whip
Chopped nuts

Bake cake in 9 x 13 x 2-inch pan for 20 minutes at 350 degrees. Drain pineapple. Mix pudding and milk, heat pudding and milk set until firm. Cream the cream cheese into pudding. Spread over cooled cake. Spread layer of pineapple over pudding layer. Layer Cool Whip over pineapple. Sprinkle with nuts. Keep chilled in refrigerator. Yummy!