This is an impressive dessert to serve at your next big get-together.

Punch Bowl Trifle
2 cans (20 oz each) crushed pineapple
18 1/4 oz yellow cake mix
5.1 oz pkg instant vanilla pudding
2 cans (21 oz each) cherry pie filling
4 medium ripe bananas, sliced
2 cans (15 14 oz each) fruit cocktail, drained
2 cans (11 oz each) mandarin oranges, drained
16 oz carton Cool whip, thawed
7 oz pkg flaked coconut, toasted

Drain pineapple, reserving juice. Set pineapple aside. Prepare cake batter according to package directions, substituting pineapple juice for the water, but add water if necessary for the required amount. Bake as directed in greased 9 by 13-inch baking pan. Cool.
Meantime, prepare pudding according to package directions. Cut cake into 1-inch cubes, then place half in 6-quart punch bowl. Top with half the prepared pudding, pie filling, pineapple, bananas, fruit cocktail oranges, whipped topping and coconut. Repeat layers, Cover and chill 6 hours or overnight. Makes 55 half cup servings.