Chinese Wedding Cake - cooking recipe

Ingredients

1 box yellow Jiffy cake mix
1 (5 1/2 oz.) box vanilla instant pudding
1 (8 oz.) pkg. cream cheese
1 (20 oz.) can crushed pineapple
2 c. milk
Cool Whip

Preparation

Mix cake as directed at 350\u00b0 for 15 minutes.
Mix pudding with 2 cups milk.
Add cream cheese; spread on cake.
Drain crushed pineapple and spread over cake.
Put Cool Whip on top.
Chill for 4 hours.