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  • 2 8 ounces packages cream cheese
  • 2 3.4 ouncea packages instant vanilla pudding
  • 2 cups low fat milk
  • 2 10 ounces cans crushed pineapple, partially drained
  • 2 envelopes Dream Whip - prepared as directed on package.


  • In 2 medium mixing bowl soften cream cheese (1 package per bowl) for at least 1 hour, then mash up and stir with wooden spoon.
  • In a medium mixing bowl blend 1 package of vanilla puding with 1 cup milk until smooth.
  • Pour pudding mixture into 1 bowl of cream cheese and blend together until smooth.
  • Partially drain pineapple out of 1 10 ounce can, and mix into pudding mixture.
  • Spread the pudding/pineapple mixture over the cold cake layer and spread evenly, but do not let the pineapple touch the sides of the cake pan.
  • Refrigerate the cake and repeat steps 2 to 5 for second cake, then refrigerate second cake.
  • Prepare the dream whip as directed on the package.
  • Spread dream whip evenly over the filling and seal the sides of cake pans.
  • Cover and refrigerate over night and serve the next day. Do not eat the same day because the flavors need time to blend.
  • Keep cakes refrigerated!

Categories: Filling 
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