Champagne Cake - cooking recipe

Ingredients

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

Preparation

Mix cake mix as directed and bake at 350\u00b0 in 9 x 13-inch pan for 12 to 15 minutes.
Cool.
Beat pudding and milk together until thick.
Add cream cheese which has been beaten until smooth. Blend well.
Spread on top of cake.
Next, spread crushed pineapple, which has been drained overnight, over pudding.
On top of this, spread Cool Whip.
Refrigerate.
Can be frozen.