Punch Bowl Cake - cooking recipe

Ingredients

2 yellow cake layers
2 small pkg. instant vanilla pudding
1 large can cherry pie filling
2 (6 oz.) pkg. frozen coconut
1 large fruit cocktail, drained
1 large chunk pineapple or crushed
2 (8 oz.) Cool Whip
1 1/2 c. chopped nuts

Preparation

Make cake layers.
Cool completely.
Prepare instant pudding by package.
Refrigerate to set up.
Place one cake layer in bottom of an 11-quart glass bowl.
Add, in layers, 1/2 of the ingredients in the following order:
pineapple, pudding, cherry pie filling, coconut, fruit cocktail, nuts and Cool Whip.
Add 2nd cake layer and repeat layers in the same order. Garnish top with cherries, nuts or more coconut.
Refrigerate.
Serves 35 people. To serve, large spoon down side of bowl to 1st cake for all ingredients.