Punch Bowl Cake - cooking recipe

Ingredients

2 yellow cake layers
1 large can cherry pie filling
2 (6 oz.) pkg. shredded coconut
1 large can chunk or crushed pineapple
1 1/2 c. nuts
2 (4 oz.) pkg. instant vanilla pudding
1 large can fruit cocktail, drained
2 (8 oz.) cartons whipped topping

Preparation

Make cake layers and cool completely.
Prepare instant pudding according to the package.
Refrigerate to set up.
Place 1 cake layer in the bottom of 6-quart punch bowl.
Add in layers 1/2 of ingredients in the following order: pudding, cherry pie filling, fruit cocktail, pineapple, coconut, nuts and topping.
Add the second cake layer and continue in same order using remainder of ingredients.
Garnish top with cherries, nuts or more coconut. Refrigerate.
Makes 35 servings.
When serving, spoon down side to at least first cake layer to get some of all ingredients.