Punch Bowl Cake - cooking recipe

Ingredients

1 large angel food cake
1 (6 oz.) pkg. instant vanilla pudding
2 1/2 c. milk
1 (20 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
1 (12 oz.) carton Cool Whip

Preparation

Combine pudding mix with 2 1/2 cups milk; set aside.
Break half of angel food cake into bite size pieces and place in large punch bowl or Tupperware container.
Pour half of pudding mixture over broken pieces of cake, then half of pie filling, half of pineapple and half container Cool Whip.
Repeat, ending with Cool Whip on top.
May garnish with cherries or sprinkle coconut on top.
Refrigerate overnight.