Bake the yellow cake as directed. Set aside and allow to cool completely.
In a large mixing bow, mix two packages of 8 oz cream cheese and 1 1/2 cups milk until smooth. Then add 1 cup milk and two large vanilla instant puddings, mix well and fold in a 16 oz cool whip.
Now, cut your cake into bite sized pieces and then you’ll want to layer the following in your plastic cups.
Yellow cake pieces, large spoonful of creamy mixture, spoonful of crushed pineapple, sprinkle of coconut and then repeat once.
The size of your cups will determine how many of these you can make with this recipe, but it should be around 16.