Pineapple Cream Cake - cooking recipe

Ingredients

1 pkg. white cake mix
2 small pkg. vanilla instant pudding mix
1 (8 oz.) pkg. cream cheese
4 c. milk
1 (20 oz.) can crushed pineapple
2 pkg. Dream Whip
1 c. cold milk
4 oz. cream cheese

Preparation

Bake the cake in a 10 x 12-inch pan as directed.
Mix the pudding mix, 8 ounces cream cheese and 4 cups milk; spread mixture over loaf cake.
Drain the pineapple slightly; spread over pudding.
Whip the Dream Whip in 1 cup milk.
Add 4 ounces cream cheese (small chunks at a time).
Spread over pineapple.
(Drop by tablespoon until covered.)
Keeps 3 days refrigerated.