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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe many years ago in one of my mother's Church-type cookbooks. Reminds me of a banana split without the chocolate and strawberries. Ingredients:
1 jiffy yellow cake mix |
8 ounces cream cheese, softened |
1/2 cup milk |
1 package instant vanilla pudding |
1 1/2 cups milk |
20 ounces crushed pineapple, drained |
10 ounces cool whip |
chopped pecans |
Directions:
1. Mix cake according to package directions.
2. Bake in 9x13 pan for 20 minutes at 350.
3. Cream cream cheese with fork; add 1/2 cup milk.
4. Mix pudding according to package directions, except use 1 1/2 cups milk (instead of 2 cups).
5. Combine cheese and pudding mixtures; spread over cooled cake.
6. Cool until set.
7. Spread pineapple over pudding.
8. Spread Cool Whip over top; sprinkle with chopped pecans.
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