Cream Cheese Pineapple Pudding/Frosting

I have been making this since my son, Jeremy was small, twenty-five years now. He did bring the cake out of the refrigerator one time, the cake being "top heavy" landed upside down on the floor. Now he knows when mom say's she is making "pineapple upside down cake", he knows what I'm making! I also made it for my Dad's 4th of July birthday party, everyone loved it! You can also make it as a pudding, and put in individual serving dishes, for about 8 -10 people. It's that good!

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1 (3 ounce) package French vanilla instant pudding
• 1  cup milk
• 1 (8 ounce) package cream cheese, room temperature
• 1 (8 ounce) container Cool Whip
• 1 (12 ounce) can crushed pineapple (drained)

Directions

1. Mix pudding with 1 cup milk, and softened cream cheese, and mix on low with electric mixer until blended.
2. Stir in pineapple, then fold in cool whip.
3. Frost a yellow or white cake and keep refrigerated. So yummy!