Wednesday, May 5, 2010

pineapple cake dessert

White or yellow sheet cake - baked
20 oz. can of crushed pineapple
8 oz. of cream cheese
1 1/2 c. milk
1 pkg. instant vanilla pudding
1 tub of Cool Whip
1-2 cups crushed pecans

Bake the sheet cake (9x13) and let cool. Drain the can of crushed pineapple into a bowl and set aside - saving the juice in a separate bowl. Blend cream cheese with 1/2 cup of the pineapple juice, milk and instant pudding. Spread on top of the cooled cake and refrigerate for 30 minutes. Spread drained pineapple on top. Cover with whipped topping. Sprinkle with crushed pecans and serve.

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