1 angel food cake
2 lg. pkgs. instant vanilla pudding
2 lg. cans cherry pie filling
2 lg. cans crushed pineapple, drain and save juice
6 bananas
16 oz. Cool Whip
1 c. chopped pecans
1 bottle red cherries
5 c. milk
1 lg. punch bowl

Tear cake into small bite size pieces and place 1/2 in bottom of punch bowl. Mix pudding and milk and pour 1/2 of mixture over the cake. Add 1 can pie filling and 1 can of drained pineapple. Layer with 3 sliced bananas sprinkled with juice, 1/2 of Cool Whip and nuts. Repeat entire process and top with cherries. Chill about 2 hours before serving.