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.
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.
