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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This came from Columbia's Second Century Cookbook. I have not tried this, just posting for safe keeping. Ingredients:
18 ounces cake mix |
pineapple juice |
1 cup milk |
8 ounces cream cheese |
4 ounces cream cheese |
6 ounces instant banana cream pudding (1 box) |
40 ounces canned crushed pineapple |
8 ounces cool whip |
coconut |
nuts |
maraschino cherry |
Directions:
1. Drain pineapple and keep juice. Mix cake using pineapple juice for liquid in mix. Pour into prepared cookie sheet. Bake and cool.
2. Cream milk and cream cheese. Add pudding, blending until thick. Spread on cake. Add pineapple spreading over pudding mix. Then spread Cool Whip over pineapple, then sprinkle with coconut, nuts and cherries.
3. Refrigerate; the longer the better.
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