Hawaiian Dessert

1 package yellow cake mix

3 packages instant vanilla pudding mix (3 oz)

4 cups cold milk

1 1/2 teaspoons coconut extract

8 ounces cream cheese, softened

20 ounces crushed pineapple, well drained

2 cups whipping cream, whipped

2 cups flaked coconut, toasted

Mix cake batter according to package directions. Pour into two

greased 13-inch x 9-inch x 2-inch baking pans. Bake at 350�F for

15 minutes or until the cakes tests done. Cool completely. In a

large mixing bowl, combine pudding mixes, milk and coconut

extract; beat for 2 minutes. Add the cream cheese and beat well.

Stir in pineapple. Spread over the cooled cakes. Top with

whipped cream; sprinkle with coconut. Chill for at least 2

hours. Yield: 24 servings.


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