Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow cake mix
2 pkg. instant vanilla pudding
2 or 3 bananas
1 (16 oz.) can crushed pineapple
2 cartons frozen strawberries
2 (8 oz.) Cool Whip
1 small bag pecan halves

Preparation

Mix cake as directed on box and bake.
Place 1 cake layer in the bottom of the punch bowl.
Prepare instant pudding.
Use half on the first layer.
Slice 1 to 1 1/2 bananas over the instant pudding.
Pour 1/2 can of the pineapple over the bananas and pour one carton of the strawberries over the pineapple.
Then top with one carton of Cool Whip.
Repeat directions with second cake layer.
After both cakes are in the punch bowl, sprinkle pecan halves on the top.
Put in the refrigerator and let chill 2 or 3 hours.