Pineapple Cream Cake - cooking recipe

Ingredients

1 Jiffy cake mix (yellow)
8 oz. cream cheese
2 1/2 c. cold milk
1 large instant pudding (vanilla)
20 oz. can crushed pineapple
1 large container Cool Whip
chopped nuts

Preparation

Bake cake in a 9 x 12-inch pan for 15 to 20 minutes.
Mix cream cheese and 1/2 cup cold milk until smooth.
Then add instant pudding and 2 cups cold milk; mix until smooth and thick.
Spread over cooled cake.
Spread crushed pineapple on pudding, then spread Cool Whip and sprinkle chopped nuts on top.
Refrigerate overnight.