This is a recipe that has been in my family for years – a good friend gave it to my mom in the 1970s, and it’s definitely stood the test of time. I just made it for my husband’s 59th birthday in July, and it was a hit, once again! I hope you enjoy this cool, refreshing summertime dessert!
1packageJiffy Yellow Cake Mixor any 1-layer mix or recipe
8oz.cream cheesesoftened
3.4oz.instant vanilla pudding
1 3/4cupwhole milk
30oz.crushed pineappledrained (save juice for cake or for drinking)
12oz.Cool WhipI like the extra-creamy kind!
Instructions
Preheat oven to 350 degrees. Prepare cake per package directions. Bake cake in 9 x 13" pan. For my glass pan, I baked this cake for 20-25 minutes. Allow cake to cool.
Using a large mixing bowl, blend cream cheese until its soft and fluffy. Add in milk and pudding. (The cream cheese doesn't always get totally lump free, but it doesn't show in the final product.)
Pour pudding mixture over the cooled cake. Sprinkle drained pineapple over cheese-
Sprinkle drained pineapple over the pudding layer.
Cover the pineapple with Cool Whip.
Keep refrigerated. Best if chilled overnight. Serves 16-20.