Recipe By : Cincinnati Enquirer--Sunday June 29, 1997
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces fat free whipped topping -- thawed
1 box (9 oz.) Jiffy golden yellow cake mix
1/2 cup water
1 egg
8 ounces fat free cream cheese -- at room temperature
1 large box (5.1 oz.) instant vanilla pudding mix
1 can (20 oz.) crushed pineapple -- drained
Preheat oven to 350. Spray a 13x9 inch pan with vegetable oil spray. In
medium bowl, combine cake mix, water and egg per package directions. Pour
into prepared pan and bake 15-18 minutes or till done (Cake will be thin.)
Cool cake in pan.
In medium bowl, beat cream cheese until smooth. Add pudding mix and skim
milk; beat until well mixed and thick.
To assemble cake: Spread cream cheese mixture evenly over cooled cake.
Spoon drained pineapple over this layer and spread thawed fat free topping
over pineapple layer. Cover and refrigerate before serving.
