Pineapple Pudding Cake

• 1 yellow cake mix (18.4 oz)
• 2 (3 1/2 ounce) packets instant vanilla pudding
• 8 ounces cream cheese
• 2 cups milk
• 1 (16 ounce) container Cool Whip
• 1 (20 ounce) can crushed pineapple
• 14 cup nuts, chopped
• 14 cup coconut flakes

1. Prepare yellow cake mix as directed on package.
2. Bake in 11x17x1 deep jelly pan, which has been greased and floured.
3. Bake 20 to 25 minutes on 350 degrees.
4. Let cool.
5. Combine 2 packages instant pudding, cream cheese and milk.
6. Beat slowly until thick and smooth.
7. Pour on cooled cake.
8. Refrigerate.
9. Drain crushed pineapple well.
10. Spread on top of pudding layer.
11. Carefully spread 1 large container of cool whip on top of pineapple layer.
12. Cover with chopped nuts and/or coconut.
13. Keeps refrigerated for 4-5 days.

yellow cake, packets instant vanilla pudding, cream cheese, milk, pineapple, nuts, coconut flakes

Taken from www.food.com/recipe/pineapple-pudding-cake-461363 (may not work)