Large punch bowl or large bowl
1 box yellow cake mix (option, use Sara Lee pound cake)
1 lg. can crushed pineapple, drained
2 pkg. frozen strawberries
2 bananas, sliced
2 pkgs. vanilla instant pudding mix
3 1/2 c. milk
1 can sweetened condensed milk
12 oz. carton Cool Whip
16 oz. carton Cool whip

Prepare yellow cake mix as directed on package. Bake on cookie sheet or jelly roll pan. Let cake cool. Tear into small pieces. Mix 2 packages vanilla pudding mix with 3 1/2 cups milk and 1 can sweetened condensed milk. Let this mixture set 30 minutes. Fold in 12 ounces Cool Whip and put mixture in the refrigerator to set. Begin layering ingredients in punch bowl starting with cake, then strawberries, then pineapple, then bananas.

Next pour some of the pudding mixture over layers. Next add a layer of Cool Whip over (using 16 ounce carton) the layers. Continue layering using the order just given until punch bowl is full. Refrigerate until ready to eat.

This makes a very large cake and is best when prepared the day before serving.