1/2 pkg. yellow cake mix
1 pkg. pineapple instant pudding
1 (8 oz.) pkg. cream cheese
1 lg. can crushed pineapple (drained)
1 lg. Cool Whip

Mix cake mix according to directions using half of the mix. Mix package of pineapple instant pudding according to directions. Add softened cream cheese and beat in pudding mix gradually. Add one large can crushed pineapple, drained, and one large Cool Whip. Pour pudding, cheese mixture over cooled cake.

Distribute pineapple over pudding mix then top with Cool Whip and decorate top with toasted coconut, nuts and cherries. Let set overnight before serving. Keeps well for days. Use a 9x13 inch glass dish.

Lakewood Elem.