1 box yellow cake mix with pudding
2 (4 oz.) pkg. French vanilla instant pudding or 1 (8 oz.) pkg.
3 c. evaporated milk, chilled
1 (20-21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple
1 (8 oz.) container extra creamy Cool Whip
1/2 c. pecan halves
1 sm. jar maraschino cherries
1 (3 1/2 oz.) can coconut

Prepare cake according to package directions 2 - 9 inch layers). Cool and slice each layer in half. Place on layer in bottom of punch bowl; mix pudding, using the 3 cups of cold milk. When pudding has thickened slightly, spread on top of layer in bowl. Add the next layer of cake and spread with cherry pie filling. Then add a layer of cake, put crushed pineapple, including the juice on top of this layer, place last layer on top of the pineapple and spread Cool Whip over the entire top.

Arrange pecan halves and maraschino cherries on top and sprinkle the entire top with coconut. Cover bowl tightly with plastic wrap and place in refrigerator. Take out of refrigerator when ready to serve. Serves 15-20. May be made a day ahead. Cool Whip, pecans, cherries, and coconut may be added to top just before serving, if desired. When serving, dip from the bottom with long handle spoon to get some of each layer.

NOTE: Any fruit pie filling may be used in this cake. Strawberry pie filling and/or fresh strawberries.