Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Yellow cake mix -- 18-1/4 Softened
Ounces 1 cn Crushed pineapple -- 20
3 pk Instant vanilla pudding mix oz Well drain
3 3/8 oz Each 2 c Heavy cream -- whipped
4 c Cold milk Sweetened
1 1/2 ts Coconut extract 2 c Flaked coconut -- toasted
1 pk Cream cheese -- 8 ounces

Mix cake batter according to package directions. Pour into two greased
13-in. x 9-in. x 2-in. baking pans. Bake at 350 deg. for 15 minutes or
until the cakes test done. Cool completely. In a large mixing bowl,
combine pudding mixes, milk and coconut extract; beat for 2 minutes.
Add the cream cheese and beat well. Stir in pineapple. Spread over
the cooled cakes. Top with whipped cream; sprinkle with coconut.
Chill for at least 2 hours. Yield: 24 servings. Editor's Note:
Prepared dessert can be covered and frozen for up to 1 month

Recipe By : Taste of Home

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