1 cake mix, yellow or white
2 sm. boxes French vanilla instant pudding
5 c. milk
1 lg. can crushed drained pineapple
2 cans cherry pie filling
2 lg. cartons Cool Whip
Chopped nuts
Maraschino cherries

Bake cake as directed (2 layers). Cool. Tear apart and layer into a punch bowl. 2/3 of cake first. Mix 1 box pudding with 2 1/2 cups milk. Beat at slow speed for 2 minutes. Pour over cake crumbs immediately. Add 1/2 of pineapple. Add a little less than 1 can of pie filling. Add 1 carton of Cool Whip. Sprinkle with nuts. Repeat layers in same order. Use all ingredients. Cover with plastic wrap. Refrigerate 2 hours or overnight. Serves 40-60.