Pineapple Whipped Cream Cake - cooking recipe

Ingredients

1 pkg. yellow Jiffy cake mix
1 (?? oz.) pkg. cream cheese, softened
1 pkg. pineapple instant pudding (can substitute vanilla)
slivered almonds or finely chopped walnuts (garnish)
1 large (20 oz.) can crushed pineapple, well drained (reserve juice)
1 (8 oz.) carton whipped topping
2 c. milk (use pineapple juice and enough milk to make 2 c.)

Preparation

Prepare Jiffy mix and spread in a 9 x 13-inch pan.
Bake for only 10 minutes and cool.
Combine cream cheese, instant pudding and 2 cups milk and pineapple juice.
Spread over cooled cake. Drop well drained pineapple over cream cheese mixture.
Cover cake with whipped topping; garnish with nuts.
Chill and keep refrigerated until ready to serve.