1 yellow or white cake mix
2 sm. boxes French vanilla instant pudding
5 c. milk
1 lg. can crushed pineapple, drained
2 cans cherry pie filling
2 lg. cartons Cool Whip
Chopped nuts and maraschino cherries

Bake cake as directed in 2 layer pans. For punch bowl that is narrow at bottom use 2/3 of 1 layer. For bowl that is large use 1 layer.

Crumble cake.

Mix 1 box of pudding with 2 1/2 cup milk. Beat slow 2 minutes. Pour over cake before it sets. Add 1/2 of pineapple (or 1/3 for small bottom). Add a little less than 1 can of pie filling being careful to smooth each layer out to edges to make ribbon effect when you look at bowl from outside.

Add 1 large Cool Whip, chopped nuts.

Repeat layering process. Top with nuts and cherries. Cover with plastic wrap. Refrigerate 2 hours or overnight.

Serves 40-60.