Prepare yellow cake mix as directed on package.
ottom of the punch bowl, assemble a layer of cubed cake pieces, a
Mix and make yellow cake mix as per instructions on box. Cook in two round cake pans.
Crumble 1 cake and put it in the bottom of punch bowl.
Make vanilla pudding and put 1/2 of it on top of crumbled cake.
Put 1/2 of crushed
pineapple with juice on top of pudding.
Add 1/2 of the cherry pie filling on top of pineapple.
Start over with next cake crumbled on top of pineapple, and repeat steps as before layering the rest of the ingredients.
Top with cool whip.
Bake the yellow cake mix as instructed on box.<
Bake cake according to package.
Crumble into pieces and place in punch bowl.
Pour pineapple, with part of the juice reserved, over the cake.
Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling.
Top with Cool Whip.
Cover and chill.
Add nuts, coconut and cherries on top before serving.
Bake cake according to directions on box.
Make vanilla pudding or pie
filling.
Crumble 1/2 of baked cake in bottom of punch bowl, then add 1/2 of vanilla pudding or pie filling.
Slice 1/2 of the bananas and place on top of pudding.
Next, add 1/2 of crushed pineapple on top of bananas.
Then put 1/2 of strawberry or cherry pie filling on top of pineapple.
Top with Cool Whip and repeat process.
Place cherries and nuts on top for Christmas.
Cook cake per box directions and cut into 1-inch cubes. Prepare pudding per box directions.
Layer half of ingredients in punch bowl: cake, pudding, pineapple, pie filling and Cool Whip, and then repeat.
Top with fresh fruit, if desired.
Then refrigerate.
Make cake according to directions on box.
Cool and cut into little squares.
Mix pudding with milk.
Layer in punch bowl: cake, pudding, Cool Whip and crushed Heath bars; repeat.
Prepare cake mix by package directions.
Bake into layers. Cool layers.
Prepare 1 box pudding mix.
Place 1 cake layer (cut into cubes) in bottom of punch bowl.
Spoon the prepared pudding mix evenly over cake.
Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
Spread 1 container whipped topping evenly over top.
Repeat layers.
Garnish top with maraschino cherries, if desired.
Chill until ready to serve.
Refrigerate any leftovers.
Prepare cake mix following package directions.
Use 1/2 of cake and break into pieces in bottom of punch bowl or large bowl. Pour pineapple over cake.
Pour pudding over pineapple.
Pour strawberries over pudding.
Slice bananas over strawberries. Spread Cool Whip over top.
Cover and let stand overnight.
This recipe if better for a party or large crowd, but can be made smaller by using 1/2 of recipe.
rumble cake.
Place half of crumbled cake in a large punch bowl.
Mix and bake yellow cake.
Let cool.
Cut in small squares. Place in bottom of punch bowl.
Layer with strawberry glaze, fresh strawberries and crushed pineapple.
Top with Cool Whip.
Repeat until punch bowl is full.
Crumble 1 cake layer into bottom of punch bowl.
Layer 1/2 of all ingredients on crumbled cake.
Repeat with second layer. Optional:
garnish with sliced bananas (soaked in pineapple juice) and maraschino cherries.
ellow cake mix by package directions. In bottom of large glass punch bowl
Crumble half of cake and layer half of the ingredients in order listed.
Continue layering, beginning with last half of cake and ending with Cool Whip.
Garnish with nuts, coconut, cherries, etc.
Be sure to use punch bowl.
It makes a large quantity.
In punch bowl, break angel food cake up into small pieces. Then you layer the fruit in the order they are listed.
You mix pudding as directed on the package and pour over the fruit.
Serve with Cool Whip.
However, it is optional.
Served with Cool Whip, this recipe has 50 optional calories.
This is a Weight Watchers recipe.
Bake yellow cake mix according to directions on box.
Make two layers in order in which ingredients are listed.
Put cherries and nuts on top.
(Use a punch bowl because the recipe makes a lot.)
Mix pudding as directed.
Crumble half cake in punch bowl. Add half of pudding mix.
Spread half pie filling around outer edges of punch bowl.
Add half pineapple on the inside of pie filling.
Cover with half cool whip.
Repeat recipe with remaining half of ingredients and enjoy!!
Layer in a punch bowl the cake, vanilla pudding, Cool Whip and fresh fruit. Repeat these layers. This will completely fill a punch bowl. Be sure you have the Cool Whip on top.
Prepare cake as directed on box in 2 layers.
Cool.
Place 1 layer of cake on bottom of punch bowl.
Mix pudding as directed on box.
Pour 1/2 pudding over cake layer in bowl.
Make thin layer of fruit on top of pudding.
Tear remaining layer up and cover layer of fruit.
Cover with rest of fruit and 1/2 coconut and rest of pudding.
Cover with Cool Whip, coconut and nuts.