Icing:

Ingredients

1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream
4 tablespoons powdered sugar
1 (12-ounce) carton non-dairy whipped topping
1 small box instant French vanilla pudding mix
1 (20-ounce) can crushed pineapple, drained and juice reserved

Preparation

Cream together the cream cheese and sour cream. Blend in the powdered sugar, whipped topping and pudding mix. Fold in drained pineapple, blending well. To assemble cake, drizzle each layer with a third of the reserved pineapple juice, then spread icing between layers and on top and sides of cake. Refrigerate. (Best if made a couple of days in advance. Will keep, refrigerated, for up to two weeks.)