Hawaii Squares

Made  times
Tami 3

"Light and coconutty"
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4 h 24 servings
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Original recipe yields 24 servings



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  1. Mix cake batter according to package directions, using the pineapple juice in place of some of the water.
  2. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350 degrees F for 15 minutes or until the cakes test done.
  3. While the cakes are cooling, cook the 2 pkgs of pudding with the 4 cups of milk according to package directions. Let the pudding cool for about 10 minutes, stirring every 3 minutes. Add the cream cheese and beat well. Stir in pineapple.
  4. Spread pudding mixture over the cakes. Lay cling wrap right on top of pudding layer.
  5. Cool in refrigerator for 1 hour. Remove cling wrap. Whip cream with vanilla. Spread over top of pudding layer; sprinkle with coconut. Chill for at least 2 hours, overnight is best.
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One of the easiest and best desserts I have ever made. Absolutely perfect for potlucks!