1 box pineapple supreme cake mix (Duncan Hines)
2 (5 1/4 oz.) pkgs. vanilla instant pudding
5 c. milk (added in pudding)
2 (21 oz.) cans cherry pie filling
2 (8 oz.) cans crushed pineapple
1 (12 oz.) container Cool Whip
1 c. chopped pecans

Bake cake in a 9"x13" pan and let cool. Use a large clear glass bowl for assembling ingredients. Please do not attempt to eat this alone it will make two large bowls of dessert. Cake is assembled in two layers.

First break half of cake into small pieces and place in bottom of bowl until it is covered. Next mix two boxes of vanilla pudding as directed using only 5 cups of milk. Pour half of pudding over cake. Then add 1 can of cherry pie filling and 1 can of crushed drained pineapple. Add 1/2 of large container of Cool Whip, sprinkle on half of crushed pecans. Then repeat everything, using the rest of your ingredients, crumbled cake, pudding, cherry pie filling, crushed pineapple, Cool Whip and sprinkle on pecans. To serve, dip with a spoon. Dessert should be kept cold and will serve a lot of people. By using the large glass bowl, you will be able to see how pretty it is.