2 yellow cake layers
2 sm. size pkgs. (4 oz. each) instant vanilla pudding
1 lg. can strawberry pie filling
2 (6 oz. each) pkgs. frozen coconut
1 lg. can fruit cocktail, drained
2 cartons frozen whipped topping mix (8 oz. size)
1 1/2 c. chopped nuts

Make cake layers, cool completely. Make pudding and refrigerate. Place cake layer in bottom of 6 quart punch bowl. Add on to layer 1/2 of all in the following order: pudding, strawberry filling, fruit cocktail, pineapple, nuts, coconut, whipped topping. Add second cake layer and repeat layering. Top with whipped topping and garnish with fresh strawberries. Spoon down side to at least first layer.