1 box yellow cake mix, (and ingredients listed on box)
20 oz. crushed pineapple, drained
1 box instant sugar free, fat free, vanilla pudding
2 1/2 c. milk, 1%
8 oz. low fat cream cheese
8 oz. Cool Whip, Lite, thawed
3/4 c. coconut (I used raw, large flakes and toasted them)
Preheat the oven to 350 degrees. Prepare the cake mix as directed on the box. Bake for the baking time listed on the box for a 9x13 pan. Let cool fully. Evenly spread the pineapple out in an even layer on top of the cooled cake. In a medium size bowl, combine the pudding mix and milk with a whisk until smooth. Refrigerate for at least 5-10 minutes.
In an electric mixer, beat the cream cheese until smooth. Add the pudding and mix until well incorporated. Fold in the Cool Whip and spread evenly on top of the cake. Refrigerate. Meanwhile, toast the coconut in a small pan on medium heat, stirring frequently, until golden brown.
(Makes 24 servings, 5 WW points per serving.)