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MY MOM’S PUNCH BOWL DESSERT RECIPE

marti

marti

MY MOM’S PUNCH BOWL DESSERT RECIPE



1 yellow cake baked in 2 layers, and cooled

1 (5 1/2 oz.) vanilla instant pudding prepared according to directions and chilled until set

2 (20 oz.) cans cherry pie filling

1 (20 oz.) can fruit cocktail (drain)

2 (20 oz.) cans pineapple chunks (drain)

1 (8 oz.) pkg. shredded coconut

1 (16 oz.) whipped topping

1 c. chopped pecans (for top)



Divide ingredients into 2 equal parts. Lay 1 layer of cake in bottom of punch bowl (you may need to cut to fit). Layer ingredients in order listed above,

then repeat. Top with chopped pecans. Refrigerate overnight. Enjoy.
 
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