Pineapple Delight - cooking recipe

Ingredients

1 pkg. yellow cake mix (with pudding in it)
1 large can crushed pineapple (in its own juice)
8 oz. cream cheese
1 box instant vanilla pudding
1 1/2 c. milk
8 oz. Cool Whip
1 small bag Angel Flake coconut

Preparation

Bake the yellow cake according to directions on the box, using a 9 x 13-inch baking pan. As soon as you remove the cake from the oven, pour the entire can of pineapple (including juice) over the cake.
Let stand and cool to room temperature.
Mix the cream cheese, instant pudding and milk together with a mixer.
Spread over the cake.
Refrigerate until it sets up. Spread Cool Whip over the pudding mix. Sprinkle thoroughly with coconut. Refrigerate for 1 to 2 hours before serving.
Must be stored in the refrigerator between servings.