Hawaiian Wedding Cake

1 pkg. yellow cake mix
1 large box instant vanilla pudding
1 pkg. Cool Whip
1 large can crushed pineapple (well drained) or substitute strawberries
1 small box powdered sugar
1 and 1/2 cups pecans
1 (8 oz.) pkg. cream cheese
1 pkg. shredded coconut

Prepare cake mix and divide cake into two equal layers. Prepare pudding
and spread it between the layers. Place half of the pineapple (or
strawberries) over pudding. Sprinkle 3/4 cup pecans over pineapple (or
strawberries). Add remaining half of pineapple (or strawberries) to top
layer.
Next mix Cool Whip, powdered sugar and cream cheese and beat until
fluffy. Fold in remaining 3/4 cup pecans. Spread this over entire cake.
Sprinkle cake with shredded coconut. Keep refrigerated.

Options: Sour Cream cake may be used instead of yellow cake mix.
Merichino cherries or halved sweetened strawberries may be used as
decoration.
Note: Sweeten and slice strawberries when using them in place of
pineapple.

Peach Kuchen
3 tbsp. sugar
1/4 tsp salt
1 cup flour
1/4 lb. butter

Mix above items together.

Add 1 egg yolk.

Put in square pan and bring a little up on the sides of the pan.

Custard

white from the above egg
2 whole eggs
3/4 cups sugar
1 tsp. vanilla

Beat together with fork.

Put halves of peaches on crust and pour custard over all. Bake one hour
at 375.