2 angel food or pound cakes
2 (4 oz.) pkgs. vanilla instant pudding (mix per directions)
2 lg. cans cherry pie filling
2 (6 oz.) pkgs. frozen coconut (opt.)
1 lg. can chunk pineapple, drained
2 cans mandarin oranges
2 (8 oz.) cartons frozen whipped topping
1 1/2 c. chopped nuts

The above ingredients will make 3 layers in a 6 quart punch bowl.

Break cake up into small pieces. Make the pudding and chill in the refrigerator. Place first layer of cake in the bottom of the punch bowl. Add to the layer the following ingredients in this order:

Pudding

Cherry pie filling

Pineapple

Mandarin oranges

Nuts

Coconut

Whipped topping

Add second layer of cake and repeat same layering as above. Repeat for 3 layers. Top with whipped topping and garnish with maraschino cherries.