- Servings: apx 15 depending on portion size you cut.
- Prep Time: 20 min
- Cook Time: Apx 15 min plus at least 30 min to cool
- Total Time: 35 min plus cooling time
|French Vanilla Cake Mix, or yellow cake mix is ok.|
|1||L.can Crushed Pineapple|
|1||L. Box Instant Vanilla Pudding (or Two Small)french Vanilla Is Good Too|
|1||Small Tub of Cool Whip|
|1× 8 oz pkg||Cream Cheese, softened|
|1 cup||Chopped Walnuts|
|1 cup||Shredded Angel Flake Coconut|
Preheat oven at 350*
Make cake according to box directions,bake in jelly roll pan (you want a thin cake)
It bakes in apx 15 min-If you use a true jelly roll pan. Let cake cool completely, leave it in the pan.If you don't have a jelly roll pan, a large cookie sheet with "sides" works just fine.
Drain juice from pineapple, set aside
Make instant pudding for "pie" directions (its thicker and uses less milk than the pudding directions.)
Mix vanilla pudding and cream cheese, mixing well together,fold in cool whip, add pineapple.
Spread on cooled cake. There will be a lot of very scrumptious topping on the cake! With a lot left in the bowl for licking! My grand-daughter loves that part! Sprinkle top with nuts and coconut. Prepare for drooling! Keep refridgerated