packages yellow cake mix
8 packages (3½ oz) instant vanilla pudding
2 qt cold milk
2 lbs softened Cream Cheese
4 (8 oz) containers whipped topping, thawed
4 can crushed pineapple
2 cups maraschino cherries
2 cups macadamia nuts
2 cups shredded coconut
cake batter as directed on package.
Pour into 4 greased 10½ x 15½ jellyroll pans.
Bake in 350° oven about 12 minutes or until done. Cool. Combine pudding mix with milk.
Beat softened cream cheese into pudding mix. Then fold in thawed topping.
Spread mixture onto cool cakes. Drain crushed pineapple and spread on each cake.
Drain and chop maraschino cherries. Sprinkle cakes with cherries, followed by nuts
and finally coconut. Keep refrigerated until served.