Enjoy this recipe from Spring & Summer Recipes for Sharing.
Submitted by: Judy Scherer from Benton, MO
18-1/4 oz. pkg. yellow or white cake mix
2 5-oz. pkgs. instant vanilla pudding mix
5 c. milk
6 ripe bananas, sliced
2 20-oz. cans crushed pineapple, drained
2 21-oz. cans cherry pie filling
6-oz. pkg. flaked coconut
16-oz. container frozen whipped topping, thawed
Optional: 1/2 c. chopped walnuts
Prepare and bake cake mix according to package directions for 2 layers.
Let cool. Prepare pudding mixes with milk according to package. Tear
cake into bite-size pieces; add half of cake pieces to a large glass
punchbowl or trifle bowl. Layer with half of pudding, half of bananas,
one can pineapple, one can pie filling and half of coconut. Repeat
layering. Top with whipped topping and walnuts, if using. Cover and
chill until serving time. Serves 16 to 24.