1 yellow cake mix
2 sm. pkgs. instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (12 oz) pkgs. frozen strawberries
3 bananas
2 (10 oz.) container whipped topping

Make cake in 2 round cake pans and let cool. Make pudding and set it in the refrigerator to get cold. Cut one layer of the cake into small cubes and put the cubes in the bottom of the punch bowl. Spread half of the pudding on the top and add half of the pineapple. Take one box of the strawberries and spread on top of the pineapple. Once you spread the strawberries and bananas on. Take one container of the whipped topping and spread it out evenly to cover the bananas.

Repeat the same procedure again staring with the next layer of cake, the rest of the pudding, etc. Best when chilled in the refrigerator for at least 6 hours. Use 3 large fresh strawberries to garnish the top of the dessert.