Recipe(tried): 4-Layer Cake (using cream cheese, pudding, pineapple, and Cool Whip)

This is a nice summer dessert.

4-LAYER CAKE

1 package (1-layer size) Jiffy cake mix (yellow)
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. Vanilla INSTANT Pudding mix
2 cups milk
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) container Cool Whip, thawed
finely chopped or ground pecans or walnuts (for garnish)

Prepare cake mix according to package directions. Put batter in a greased 13x9-inch baking pan.

Bake at 350 degrees F for 15 minutes. Set pan on a rack to cool.

Mix together cream cheese, (dry) pudding and milk. Spread this mixture on top of the cooled cake and refrigerate for 10 minutes; until set.

Spread pineapple on top of refrigerated cake, then top with Cool Whip and sprinkle with nuts. Refrigerate until ready to serve.