Print Friendly Recipe
- S. Chokel
Serves/Makes:12 or more
- 1 box of Jiffy brand golden yellow cake mix
- 1 egg
- 1/2 cup (125 ml) of water
- 1 8 oz (224 grm). package cream cheese, room temperature
- 1/2 cup (125 ml) milk
- 1 box 3-3/4 oz (105 grm). instant pineapple or vanilla pudding mix
- 1-1/2 cups (350 ml) milk
- 1 20 oz (560 grm). can crushed pineapple, drained
- 1 9 oz (252 grm). carton cool whip
- 1/2 cup (125 ml) chopped nuts
- Preheat oven to 350 degrees (175 C.) and grease a 9 inch by 13 inch cake pan.
- Prepare the Jiffy cake mix with egg and water exactly as indicated on the box.
- Bake at 350 degrees (175 C.) for 13 to 15 minutes or until a toothpick comes out clean.
- Take out of oven and and cool the cake.
- Cream together cream cheese and 1/2 cup (125 ml) milk; set aside.
- In a separate bowl, add the pineapple or vanilla pudding to 1-1/2 cups (350 ml) milk, and beat until smooth and thickened.
- Blend cream cheese and pudding mixture together, and spoon over the cooled cake.
- Taking the very well drained pineapple, spead it over the cream cheese mixture.
- Top with the cool whip, then sprinkle with finely chopped nuts.
- Chill in refrigerator for at least 6 hours or overnight (make a whole day earlier for the easiest cutting).
- Note: I think it would be very easy.. perhaps easier even.. to omit the Jiffy cake mix and substitute a graham cracker crust and make the pie as directed after that.
This is a very delicous dessert that tastes light and springy! This is a recipe my sweet tooth mother-in-law, who is originally from "the old country", gave me and it is a good one!
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