Hawaiian Wedding Cake - cooking recipe

Ingredients

1 large box vanilla instant pudding
1 c. milk
1 (8 oz.) pkg. softened cream cheese
2 large cans well drained crushed pineapple
1 (9 oz.) Cool Whip
2 c. chopped pecans (optional)
1 small pkg. coconut (optional)

Preparation

Prepare 1 box yellow cake mix as directed on the box.
Bake in a 1 x 13 x 22-inch jelly roll pan for 25 minutes at 350\u00b0.
Let cool.
Mix the pudding, milk and cream cheese with a mixer.
It will be thick.
Fold in 9 ounces of Cool Whip.
Place in refrigerator to set up a little.
Place rest of ingredients of the cake in the following order: spread pudding mixture on the cake thickly, sprinkle well drained pineapple over pudding, sprinkle chopped pecans over the pineapple and sprinkle coconut on top. Place the cake in the refrigerator until ready to serve.
You may freeze the cake for a later day.
Just thaw and serve.