1 pkg. white or yellow cake mix
16 oz. cream cheese
2 Tbsp. sugar
4 c. milk
2 pkg. (small) instant vanilla pudding
2 large cans crushed pineapple
1 large carton Cool Whip
pecans
Mix cake according to package directions. Pour in large
greased and floured cookie sheet with an edge (17 x 11 1/4-inches)
and bake15 minutes or until done.
Mix cream cheese, sugar and 1 cup milk; set aside. In
another bowl, mix both packages of pudding with 3 cups milk and
beat until thick. Add to cream cheese mix. When cake is cool,
spread pineapple over cake, then spread pudding and then Cool
Whip. Sprinkle with nuts. Refrigerate.