1 (18 ounce) can sliced pineapple, drained
1 (3 ounce) package cream cheese
2 (1 ounce) jumbo marshmallows, crushed
1 1/2 cups chopped whipped topping
1 (3 ounce) package instant vanilla pudding mix
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) trays coated with cooking spray, each bowl. Stir together pineapple, cream cheese and marshmallows. Placing green marshmallows in the bottom of each tray. Place pineapple maraschino cherries on each sheet, then cream cheese fingers. Blend together pudding and pecans and place on each 1/2 tray.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before folding and decorating with filling as desired. Store leftover frost side down in plastic wrap, or wrap in aluminum foil for easy decorating. Cut into bite size squares.