1 box yellow or white cake mix
2 cans cherry pie filling
2 pkgs. instant vanilla pudding
2 lg. cans crushed pineapple, drained
Sliced bananas
1 (16 oz.) container Cool Whip
Coconut
English walnuts, chopped
Maraschino cherries, chopped and well drained

Prepare cake as directed on package. Bake in a 9 x 13 inch pan. Let cool completely. Prepare pudding. Cut cake in half. Crumble half of the cake into bite-size pieces; place in bottom of deep punch bowl. Top with 1 can cherry pie filling, half of the pudding, 1 can of the pineapple, and sliced bananas. Layer about half of Cool Whip over all. Crumble other half of cake and repeat as for first half. Last, sprinkle coconut and cherries over all. Refrigerate until ready to serve.