6 qt. punch bowl
2 yellow cake layers
2 (4 oz.) pkgs. instant vanilla pudding
2 (6 oz.) pkgs. coconut
1 lg. can pineapple, crushed
1 lg. can fruit cocktail, drained
2 (8 oz.) cartons La Creme
1 1/4 c. chopped nuts
1 lg. can cherry pie filling

Prepare pudding, refrigerate. Place one cake layer in bottom of punch bowl. Add in layers 1/2 of the ingredients in the following order: pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut, and whipped topping. Add second cake layer and continue with rest of ingredients in same order. Garnish top with cherries, nuts and more coconut. Chill.

NOTE: I save second topping and add just before serving to make it easier to store. Serves 35.