1 pkg. yellow cake mix
1 can blueberry pie filling
1 can strawberry pie filling
1 can cherry pie filling
1 lg. can crushed pineapple, drained
3 (12 oz.) containers of non-dairy whipped topping
3 bananas, sliced
2 c. chopped pecans
Cherries for garnish

Bake according to package directions using a 13"x9" pan for baking. When cool, divide into 4 pieces. Crumble 1/4 cake into bottom of large punch bowl. Layer 1 can pie filling, 1/4 of non-dairy whipped topping, 1/2 cup pecans. Repeat exactly the same for next 2 layers. Fourth layer, crumble cake mixture, cover with sliced bananas, spread crushed pineapple over bananas, spread last of whipped topping. Sprinkle last of pecans and garnish with cherries. Best made day before and refrigerate until serving time. Spoon into bowls. Serves 24 to 36 people.