Punch Bowl Cake - cooking recipe

Ingredients

1 box white cake mix
2 (12 oz.) containers Cool Whip
1 large can crushed pineapple, drained
chopped pecans
2 pkg. instant pudding mix
2 jars strawberry pie filling
4 bananas, sliced
1 small can coconut
cherry halves

Preparation

Mix cake as directed on box.
Cook in long pan; cut in 4 pieces.
Crumble 1/4 cake in bottom of punch bowl.
Spread 1/2 jar of pie filling and 1/2 Cool Whip.
Make instant pudding as directed on box.
Add 1 box to punch bowl.
Repeat procedure, then crumble last 1/4 cake, then the rest of filling.
Slice bananas over this. Spread pineapple over bananas.
Cover with Cool Whip.
Cover with coconut.
Top with pecans, then cherry halves.
Keep refrigerated. It's better to use 2 1/2 jars of pie filling.