2 yellow cake layers
2 (4 oz.) pkgs. instant vanilla pudding
1 lg. can cherry pie filling
2 (6 oz.) pkgs. shredded coconut (optional)
1 lg. can fruit cocktail, drained (16 oz.)
1 lg. can chunk, crushed or tidbits pineapple (16 oz.)
2 (8 oz.) cartons whipped topping
1 1/2 c. chopped nuts

Make cake layers, cool completely. Prepare instant pudding according to directions on package; refrigerate to set up.

Place 1 cake layer in bottom of 6 quart punch bowl. Add in layers 1/2 of the ingredients in the following order: prepared pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut and whipped topping.

Add second cake layer and continue in same order using remainder of ingredients. Garnish top with cherries, nuts or more coconut. Refrigerate. Makes 25 servings. NOTE: When serving, spoon down the side to at least first cake layer to get some of all ingredients.