Punch Bowl Cake - cooking recipe

Ingredients

1 yellow or white sheet cake, baked
1 large vanilla pudding, mixed
1 can cherry pie filling
1 large can crushed pineapple
1 (12 oz.) coconut
1 large Cool Whip

Preparation

Divide everything in half.
Put 1/2 crumbled cake in bottom of punch bowl.
Put 1/2 pudding over cake next, 1/2 pie filling next, 1/2 pineapple, 1/2 coconut and 1/2 Cool Whip.
Repeat layers and cool in refrigerator at least 6 hours.