Punch Bowl Cake

45 minutes to prepare, needs to set overnight

Makes approx. 25 servings

Janice T. Watlington

Contributor!Watlington, Janice T. Desserts!Punch Bowl Cake Pecans!Punch Bowl Cake Cake!Punch Bowl Cake Pineapple!Punch Bowl Cake Gelatin!Punch Bowl Cake Cool Whip!Punch Bowl Cake Strawberries!Punch Bowl Cake Coconut!Punch Bowl Cake

Ingredients

• 1 large can Pineapple crushed
• 1 cup Sugar
• 1 cup Pecans chopped
• 1 large Strawberry Gelatin
• 2 large (12 oz.) Cool Whip
• 2 pkgs. (12 oz.) Strawberries frozen
• 2 Angel Food Cakes
• 1 package Coconut frozen shredded

Directions

Mix pineapple, sugar, and pecans and place mixture in the refrigerator.

Mix strawberry gelatin as directed and refrigerate until soft-gelled.

Combine one large Cool Whip, gelatin, pineapple mixture, and strawberries.

Tear Angel cakes into bits and layer with mixture into a punch bowl. Start with cake and end with top layer of mixture. Spread one large Cool Whip on top of mixture and sprinkle with coconut.

Refrigerate overnight before serving.