3 (13 oz.) cans cherry pie filling
3 (13 oz.) cans crushed pineapple
2 (small-sized) boxes vanilla pudding mix
2 c. chopped pecans
2 (large-sized) containers frozen nondairy whipped topping
1 1/2 c. dry coconut
2 (2 layer-size) boxes yellow cake mix
1 (10 oz.) jar maraschino cherries

Drain maraschino cherries and pineapple and set aside.

Bake 3 layers of yellow cake mix by package directions. In bottom of large glass punch bowl, break up one layer of cake. Next, add a thin layer of pineapple and then one of cherry pie filling. Next, a layer of pudding, mixed by package directions, a layer of whipped topping a layer of pecans and a layer of coconut. Top entire dessert with the chopped maraschino cherries. Repeat the same layering process three times before the final topping is added. Chill for 2 hours before serving. Will serve a large crowd. Recipe may be used in smaller amounts in order to fit punch bowl that is available.