Pineapple Icebox Cake - cooking recipe

Ingredients

1 (8 oz.) carton Cool Whip
1 pkg. Jiffy brand yellow cake mix
8 oz. pkg. cream cheese
1 1/2 c. milk
1 c. finely chopped nuts
1 pkg. instant French vanilla pudding
1 (8 oz.) can crushed pineapple

Preparation

Bake cake as directed on package in a 9 x 13-inch pan.
Cool. Beat softened cream cheese until fluffy.
Slowly add milk, then pudding and beat 2 minutes or until thick.
Spread pudding over cake.
Drain pineapple very well.
Sprinkle over pudding mixture. Spread Cool Whip on top.
Sprinkle with finely chopped nuts. Store in refrigerator until ready to serve.