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PUNCH BOWL CAKE 
Bake a yellow white cake. Break or cut into small pieces. Layer it in a punch bowl or large bowl with 2 large boxes of instant vanilla pudding, 2 cans of crushed pineapple, drained, 2 cans of cherry or strawberry pie filling, and 1 1/2 large containers of Cool Whip.

Can make a smaller one by dividing everything in half. Freeze half of cake for later. Repeat layers. Refrigerate overnight before serving.

PUNCH BOWL CAKE VARIATION:

Bake a chocolate cake and break it up into pieces. Layer cake with 2 large boxes of instant chocolate pudding, pieces of 6 Heath bars, and 1 large Cool Whip. Repeat until gone. Usually 3 layers. Refrigerate overnight.
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