1 yellow cake mix
2 pkgs. vanilla instant pudding mix
1 c. coconut
1 c. pecans, chopped
1 qt. strawberries, cut up
1/2 c. marshmallow creme
2 cans (16 oz.) crushed pineapple, drained
1 lg. can sliced peaches, drained
2 cans (16 oz.) fruit cocktail, drained
2 cans mandarin oranges, drained
1 lg. banana
1 1/2 c. frozen whipped topping, thawed

Bake cake in 2 layers as directed on package; cool. Put one layer in punch bowl pressing down to fit bottom of the bowl. Pour on 1/2 of pudding mix, prepared according to package directions. Let cool until set, then add half of remaining ingredients.

Add second layer of cake and the other half of pudding mix. Add remaining ingredients finishing with whipped topping. Decorate with whole strawberries and sliced peaches.

(You may substitute two small angel food cakes for the cake. Tear them into pieces and use the same way as other cake.)