Instructions:

Tropical Hawaiian Dessert

This dessert is simple, easy and quick to make and boy, oh, boy is it delicious. It goes very quickly at my house. Hope you enjoy it as much as we do.

1 (18 1/4 ounce) package yellow cake mix
3 (3.4 ounce) packages instant vanilla pudding mix
4 cups cold milk
1 1/2 teaspoons coconut extract
8 ounces softened cream cheese
1 (20 ounce) can crushed pineapple, well drained
2 cups heavy cream whipped with some
    confectioners' sugar to taste
2 cups flaked toasted coconut

Preheat oven to 350 degrees F.

Mix cake batter according to package directions. Pour into 2 greased 9 x 13-inch baking pans. Bake for 15 minutes or until cakes test done. Remove from oven and 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 to incorporate.

Stir in pineapple and mix to blend.

Spread over the cooled cakes. Top with whipped cream and sprinkle with toasted coconut. Chill at least 2 hours to set well.

NOTE: This can be covered and frozen up to 1 month, if it lasts that long.