This recipe for Pineapple Cream Cheese Cake, by Holly Pellett, is from The Lefa L. Seran SNF Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box yellow cake mix 8 oz cream cheese 2 cups milk 1 small pkg. vanilla instant pudding 1 can (20 oz.) crushed pineapple, drained Small tub cool whip Slivered or chopped nuts
Prepare cake as directed on box in a 13x9 inch pan. Allow to cool completely. Make pudding with 2 cups milk. Add cream cheese and beat well. Spread over cake. Sprinkle pineapple over pudding mixture and spread cool whip over top. Top with nuts. Keep refrigerated.
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