2 yellow cake layers or 1 bakery angel food cake
2 (1 lb. 5 oz.) cans cherry pie filling
2 (20 oz.) cans crushed pineapple (drained)
6 lg. bananas
1 c. chopped pecans
1 (10 oz.) pkg. vanilla pudding
5 c. milk
1 (16 oz.) whipped topping
Cherries to decorate

Break one layer of cake in small pieces in bottom of punch bowl. Mix pudding with milk. Spread 1/2 of pudding over cake. Layer cherry pie filling, pineapple and bananas, sliced and pecans with remainder of cake and pudding. Top with whipped topping. Decorate with whole pecans and cherries. Refrigerate for at least 4 hours, overnight is better. A pretty dessert to display as well as good.