1 (18 ounce) package lemon flavored Jell-O mix
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pudding mix
In a medium bowl, mix together lemon flavored gelatin, pudding mix, cream cheese and instant coconut cream pudding mix. Stir until well blended. Pour into 8-inch square pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely.
In a large bowl, beat cream cheese and instant coconut cream pudding until smooth. Beat in coconut cream pudding mix and instant coconut cream pudding mix. Pour into 8-inch square pan.
When the cake is cool, cut into squares. Place 1 teaspoon of the whipped cream into each square of cake. Place 2 tablespoons of the whipped cream over each pineapple wedge.