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Pineapple Cream Cheese Cake
Pineapple Cream Cheese Cake

Pineapple Cream Cheese Cake

3 Hr(s)
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1 serving
Original recipe yields 1 serving
1 box yellow cake mix (prepared according to the package directions and baked in a sheet cake pan)
1 pkg (5.9 oz.) Jell-O Vanilla Instant Pudding
2 cups milk (2% or whole)
1 pkg (12 oz.) Kraft Philadelphia Cream Cheese, room temperature
1 tub (8 oz.) Cool Whip
1 can Dole Crushed Pineapple
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Let's Make It
Prepare the cake in a sheet cake pan according to the directions on the box. (Do not remove from the pan after done.)
While the cake is baking prepare the topping. In a large mixing bowl add the pudding mix and milk, blend until it starts to thicken. Add the softened cream cheese into the mixture and blend until smooth (there may be a few tiny lumps still, don’t worry about them). Fold in the Cool Whip with a spatula or a large spoon gently. After mixed, cover and refrigerate.
When the cake is cool, take a large fork and poke holes evenly all over the top. Spoon the Dole Pineapple evenly over the cake (juice and all). Take the pudding and Cool Whip mixture and spread evenly over the top. Chill for 2 hours before serving.
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