Punch Bowl Cake - cooking recipe

Ingredients

2 yellow cake layers
2 (4 oz.) pkg. instant vanilla pudding
4 c. cold milk
1 (28 oz.) large can cherry pie filling
2 (6 oz.) pkg. shredded coconut
1 large can fruit cocktail, drained
1 large can chunk or crushed pineapple, drained
2 (8 oz.) containers whipped topping
1 1/2 c. chopped nuts

Preparation

Prepare pudding according to directions on package and refrigerate to set.
Place one cake layer in bottom of 6-quart punch bowl.
Add, in layers, one-half of the ingredients in the following order:
prepared pudding, pie filling, fruit cocktail, pineapple, nuts, coconut and whipped topping.
Add the second layer of cake and continue in the same order, using the remainder of ingredients.
Garnish top with cherries, nuts or more coconut. Refrigerate.
Makes 35 servings.