2 yellow cake layers
1 lg. can cherry pie filling
1 lg. can crushed pineapple, partially drained
1 lg. instant vanilla pudding
1 lg. Cool Whip
Chopped nuts
Whole cherries

Cook layers according to directions. Crumble first layer in bottom of large glass bowl (punch bowl). Pour prepared pudding over this. Crumble second layer, then pineapple, then cherry pie filling, then Cool Whip. Sprinkle top with nuts and decorate with cherries. Refrigerate 4 hours or overnight. Yields: 20 servings.