2 yellow cake layers
2 (4 oz.) instant vanilla pudding
1 lg. can cherry pie filling
2 (6 oz.) pkgs. frozen coconut
1 lg. can fruit cocktail, drained
1 lg. can pineapple, drained
16 oz. Cool Whip
1 1/2 c. chopped nuts

Make cake layers; cool completely. Prepare instant pudding according to directions on package; refrigerate to set up. Place 1 cake layer in bottom of 6 quart punch bowl. Add in layers, half of the ingredients in the following order: prepared pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut and Cool Whip. Add second cake layer and continue in same order using remainder of ingredients. Garnish top with cherries, nuts or more coconut. Refrigerate. Serves at least 35.