1 box Duncan Hines pineapple cake mix
1 can crushed pineapple
1 box instant vanilla pudding
1 (8 oz.) cream cheese, softened
1 (13 oz.) Cool Whip
1 sm. bag pecans, chopped
Shredded coconut
2 c. cold milk
Bake cake according to directions. Poke holes in cake. If glass pan is used, cool first. Pour pineapple over cake. Spread and refrigerate. Mix instant pudding with milk, add softened cream cheese (mixture will be lumpy). Spread over cool cake. Spread Cool Whip over top. Sprinkle with coconut and pecans. Better if refrigerated overnight.
Saturday, February 28, 2009
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