Ingredients:1 package yellow cake mix (regular size) (I used Duncan Hines Golden Yellow)
1- 20 oz. can (570 ml.) Crushed Pineapple, drained and reserve juice
1-3 oz. pkg. (90 gr.) instant vanilla pudding mix
1 cup cold 2% milk
1-8 oz. pkg. (250 gr.) cream cheese, at room temperature
1 cup Nutriwhip dessert topping (or 3 cups of Crème Chantilly*)
1/2 cup coconut flakes, toasted
Prepare and bake the cake according to package directions, using the reserved pineapple juice in place of the water required.
Pour into a greased and floured 9 inch x 13 inch baking pan. Bake at 350 F for 30-35 minutes or until toothpick inserted comes out clean. Remove from oven; Cool in pan.
In a large mixing bowl, combine pudding mix and milk; beat for 2-3 minutes; add the cream cheese and beat until smooth.
In another medium mixing bowl, beat Nutriwhip, for 2-3 minutes or until becomes stiff. Fold into the cream cheese mixture. Stir in the drained crushed pineapple.
Remove cake from the pan and place on a cutting board. Cut horizontally in two. Remove top layer of cake. Place the bottom layer back into the pan. Spread half of filling over bottom layer. Cover filling with the top layer of cake Spread the remaining filling over cake. Sprinkle with coconut.
Cover and refrigerate for 3 hours or overnight.
* Crème Chantilly is heavy cream (whipping cream) whipped with together with icing sugar.
Makes: 16-20 servings.
Leia’s Culinary Treasures