If you can't beat 'em, join 'em...

So it doesn't exactly feel like Winter out there. I'm very bummed. I grew up in Florida, and still haven't experienced enough 'bad' winter weather to be tired of it.

So we might as well cook like it's Spring. Who wants soup when it's 60 degrees outside?

My mother-in-law and sisters-in-law are some of the very best cooks I know. Everything they make is deeeee-licious, and as far as I know, they have never tried to poison me for wooing away their baby brother. And if they did, whatever it was still tasted wonderful.

So one of those sisters-in-law sent her mom's recipe for Pineapple Pudding Cake just today! It looks so good, I couldn't even wait to make it before I shared it with you.

Mom's Pineapple Pudding Cake

8 oz. Cool Whip
8 oz. Jiffy cake mix
1/2 cup water
1 egg
8 oz. cream cheese
5.1-oz. pkg. instant vanilla pudding
20 oz. crushed pineapple, drained
2 cups skim milk

Spray a 9x13 pan. In a medium bowl, combine cake mix, water and egg. Pour into prepared pan; bake 15-18 minutes at 350 degrees. Cool cake.

Beat cream cheese, then add pudding mix and milk. Beat until thick. Spread evenly over cooled cake. Spread drained pineapple and then Cool Whip over cream cheese mixture. Refrigerate.

Happy Spring! Um, Winter. Whatever.