Punch Bowl Cake - cooking recipe

Ingredients

2 yellow cake layers
2 small pkg. instant vanilla pudding
1 large can cherry pie filling
2 pkg. (6 oz.) frozen coconut
1 large can fruit cocktail, drained
1 large can crushed or chunk pineapple, drained
2 cartons (8 oz.) Cool Whip
1/2 c. chopped nuts

Preparation

Make cake layers.
Cool completely.
Prepare instant pudding according to directions.
(Refrigerate to set up.)
Place 1 cake layer in bottom of 6-quart punch bowl.
Add in layers 1/2 of each ingredient in following order; prepared pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut, Cool Whip.
Add 2nd layer and continue in same order using remaining ingredients. Garnish top with cherries, nuts and more coconut.
Refrigerate. Serves 35 people.