Punch Bowl Cake - cooking recipe

Ingredients

2 angel food cakes
2 (12 oz.) bowls Cool Whip
1 large box strawberry Jell-O
1 large can crushed pineapple
2 pkg. frozen strawberries
1 c. sugar
1 (7 oz.) pkg. coconut
1 c. chopped pecans
1 1/2 c. starter liquid
sugar
1 large (29 oz.) can sliced peaches with juice
1 large (15 to 16 oz.) can chunk pineapple with juice
2 (10 oz. each) jars maraschino cherries with juice

Preparation

1st Day:
Take the 1 1/2 cups of starter liquid and place in a gallon jar.
Add 2 1/2 cups of sugar and peaches with juice.
Stir together with wooden (not metal) spoon.
Place the lid on loosely. (I put a thick paper towel over top of jar and use a rubber band.)
Stir daily.