Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow or white cake mix
1 large box vanilla pudding, cooked, or 2 small instant
1 large box jello (dry)
1 can crushed pineapple, drained
1 large tub Cool Whip
1 small jar maraschino cherries
1 c. chopped nuts

Preparation

Mix cake and bake as directed on box.
Bake in 9 x 13-inch pan.
Let cool, then crumble half cake in bottom of punch bowl or clear large bowl.
Layer 1/2 prepared pudding, 1/2 pineapple, 1/2 jello and 1/4 Cool Whip.
Make sure everything touches sides of bowl so as to be able to see layers.
Repeat layer.
Put nuts and cherries, sliced in half, on top.
Cover completely with plastic wrap and chill all day or overnight.