1 box of yellow cake mix or angel food cake mix
1 Lg Pkg. Banana Pudding
3 large bananas, sliced
1 ½ cups of fresh sliced strawberries
1 ½ – 2 cups fresh chopped pineapple (or a 6-ounce can of crushed pineapple, drained)
1 container – Cold whip, defrosted
1 jar of Maraschino cherries, diced
½ C Nuts, chopped
¼ cup of chocolate syrup
Prepare the cake and make sure it’s completely cold before you assemble the dessert.
Cut the cake into bite-sized pieces. Prepare the pudding mix. On a small plate (or in a large salad bowl) break up the bite-sized pieces, using half of the cake for the first layer. Cover the cake pieces with half the pudding, half the bananas, half the strawberries, half the pineapple, half the Cool Whip, half the Maraschino cherries, half the chocolate syrup and half the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.
*Note: When I assemble mine, I don’t let the pudding settle completely before I assemble it because I want it to get between the pieces of cake before it settles firmly.