Pineapple Cream Cake - cooking recipe

Ingredients

8 oz. cream cheese
8 oz. Cool Whip
1 small box vanilla instant pudding
1 1/2 c. milk
1 yellow cake mix
1 can crushed pineapple *

Preparation

Bake cake as directed, using a 9 x 13-inch cake pan or round cake pans.
Split cake into 2 layers after cake is cool.
Mix milk into pudding.
Set aside.
Cream the cream cheese and Cool Whip, then fold in pudding.
Spread on first layer, then top layer. Place drained pineapple on top.
Chill for a couple of hours.