Fruit Salad Dessert Cake In A Punch Bowl - cooking recipe

Ingredients

1 (18 ounce) package yellow cake mix
1 (4 ounce) vanilla pudding mix
1 (8 ounce) can pineapple chunks (reserve juice)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can mandarin segments, drained
2 cups fresh strawberries, halved
1/2 cup fresh blueberries
1 (8 ounce) container Cool Whip, thawed
1/4 cup pecans, chopped
1/2 cup maraschino cherry

Preparation

Prepare cake according to package directions. Cool completely. Split cake in half horizontally to make 2 layers.
Prepare pudding mix according to package directions.
Drain pineapple, reserving 2 tablespoons juice. Set pineapple aside. Beat reserved juice into cream cheese.
Spread half of cream cheese mixture over top of each cake layer.
In 3 quart punch bowl or large glass salad bowl, spoon half of the pineapple chunks. Place one cake layer on top, then arrange in layers, 1/2 of mandarin segments, strawberries, 1/2 of blueberries, 1/2 of pudding.
Spread with 1/2 of the whipped cream and sprinkle with 1/2 of the pecans.
Repeat layering beginning with rest of pineapple and blueberries and add cherries on top.
Sprinkle more chopped pecans, if like.