1 pkg. 1 layer size yellow cake mix
1 (4 serving size) instant vanilla pudding mix
1 (8 oz.) can pineapple chunks, juice pack
1 (3 oz.) pkg. cream cheese, softened
1 firm ripe bananas, sliced
2 c. fresh strawberries, halved
1/2 c. fresh blueberries
1 (8 oz.) container frozen whipped dessert topping, thawed
1/3 c. chopped nuts
1/2 c. maraschino cherries

Prepare and bake cake mix in 1 (8 inch) layer according to package directions. Cool completely. Split cake in half horizontally to make 2 layers.

Prepare pudding mix according to package directions. Drain pineapple, reserving 2 tablespoons juice. Set pineapple aside. Beat reserved juice into cream cheese. Spread half of cream cheese mixture over top of each cake layer.

In 3 quart punch bowl or large glass salad bowl, spoon half of the pineapple chunks. Place one cake layer on top, then arrange in layers 1/2 of bananas, 1/2 of strawberries, 1/2 of blueberries, 1/2 of pudding. Spread with 1/2 of the whipped cream. Sprinkle with 1/2 of the nuts. Repeat layering beginning with rest of pineapple and moitting blueberries. Scatter with cherries and remaining blueberries. Top with more nuts if desired. Serves 12 to 16.