Charlene's Recipe

Punch Bowl cake

Category: Desserts

2 yellow cake layers
2 small packages instant vanilla pudding
1 can cherry pie filling
2 packages (6 oz) frozen coconut
1 (16 oz) can fruit cocktail, drained
1 (16 oz) can crushed pineapple, drained
2 (8 oz) containers of cool whip
1 1/2 cup chopped nuts
Make cake layers; cool. Prepare instant pudding according to directions on package. Refrigerate to set up. Place 1 cake layer in bottom of 6 quart punch bowl. Add in layers 1/2 of the ingredients in the following order: pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut and cool whip.
Add second layer and continue in same order, using remainder of ingredients. Garnish top with cherries, nuts, and more coconut. Refrigerate.