Punch Bowl Cake - from Eve
2 round baked yellow cake layers (can be box mix)
Cool cake layers completely after baking. Prepare
instant pudding, according to directions on the pkgs.
Refrigerate to set a little. Place one layer of
cake in the bottom of a 6 quart punch bowl. Layer
half the ingredients in the following order: 1)
prepared pudding, 2) pie filling, 3) fruit cocktail,
4) pineapple, 5) nuts, 6) whipped topping. Add the
second layer of cake and continue in the same order
using remainder of ingredients. Garnish top with
chopped nuts and halved maraschino cherries.
Refrigerate. (This recipe is supposed to serve 35,
but I've made it for 8 at times and leftovers seem to
disappear.)
(This originally came from Lois.)
2 pkgs. (4 oz. each) instant vanilla pudding
2 cans cherry pie filling (I use Thank You)
1 large can fruit cocktail, drained
1 large can pineapple (tidbits or crushed)
drained
2 cartons (8 oz. each) Cool Whip
1 1/2 cups chopped nuts
Additional nuts and maraschino halves to garnish