2 yellow cake layers, baked & frozen
2 (4 oz.) pkgs. instant pudding, French vanilla
1 lg. can cherry pie filling
1 lg. can fruit cocktail, drained
1 lg. can crushed pineapple, drained
1 1/2 c. chopped nuts
12 oz. shredded coconut
2 (8 oz.) cartons Cool Whip
Cherries, nuts, coconut for garnish

Prepare pudding according to package directions. Refrigerate to set.

Place one layer of cake in bottom of 6 quart punch bowl. Add in layers in order: 1/2 of list of ingredients. Add 2nd cake layer and repeat other 1/2 of layers as before. Garnish. Refrigerate.

When serving, spoon down through top cake layer to get some of all the ingredients.