Punch Bowl Cake
1 18.25-oz. pkg. yellow cake mix
1 large container Cool Whip
2 3-oz. pkg. vanilla instant pudding
1 large bag frozen strawberries, thawed
1 large can crushed pineapple, drained
1 c. coconut
Bake yellow cake according to package directions in two 8- by 8-inch
pans; cool.
After cake is cool. Mix Cool whip, pudding mixes, thawed
strawberries, pineapple and coconut.
Break one cake into small pieces (not crumbs) and place into bottom
of large decorative glass bowl, top with half of cool whip mixture.
Top with second cake (crumbled) and then remaining Cool whip mixture.
Refrigerate.
Enjoy!
Sherri
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