2 yellow cake layers
2 (4 oz.) pkgs. vanilla pudding
1 lg. can cherry pie filling
2 (6 oz.) pkgs. frozen coconut
1 lg. can fruit cocktail, drained
2 (8 oz.) pkgs. Cool Whip
1 1/2 c. chopped pecans
1 lg. can crushed pineapple, drained

Make cake layers; cool completely. Prepare instant pudding. Refrigerate. Place one cake layer in the bottom of a 6 quart punch bowl. Add in layers 1/2 of ingredient in the following order: Vanilla pudding, cherry pie filling, fruit cocktail, pineapple, pecans, coconut, and Cool Whip. Add second cake layer and continue in same order, using remainder of ingredients. Garnish top with cherries, nuts, or more coconut. Refrigerate. Serves at least 35.