Punch Bowl Cake - cooking recipe

Ingredients

2 yellow cake layers
4 (4 oz.) pkg. instant pudding and pie filling
1 large can cherry pie filling
1 large can fruit cocktail, drained
1 large can crushed pineapple, drained
2 (8 oz.) cartons Cool Whip
1 1/2 c. chopped nuts
1 (14 oz.) pkg. coconut (optional)

Preparation

Prepare pudding according to directions and place in refrigerator to get firm.
Stack, in a punch bowl, in the following order, using one-half of each ingredient:
1 cake layer, half of vanilla pudding, half of cherry pie filling, half of fruit cocktail, half of pineapple, half of nuts, half of coconut, half of Cool Whip, then add second cake layer and continue, in same order, using the remaining ingredients.
Refrigerate.
This will keep several days in the refrigerator.
Serves 20 to 25.