 |
Hawaiian Dessert
|
 |
1 package (18-1/4 ounces) yellow cake mix
3 packages (3.4 ounces each) instant vanilla pudding mix
4 cups cold milk
1-1/2 teaspoons coconut extract
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) crushed pineapple, well drained
2 cups heavy whipping cream, whipped and sweetened
2 cups flaked coconut, toasted
Mix cake batter according to package directions. Pour into two greased 13-in. x
9-in. x 2-in. baking pans. Bake at 350° for 15 minutes or until the cakes
test 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.
|
Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |