ROMAN FRUIT CAKE|
1 pkg. sour cream cake mix
1 (16 oz.) pkg. coconut
1 (16 oz.) can crushed
2 (9 oz.) cartons Cool Whip
1 (8 oz.) pkg. cream cheese
1 box instant vanilla pudding
Prepare cake according to package directions and bake in
11 x 17-inch jelly roll pan for 15 minutes. Let cool. Prepare
vanilla pudding according to directions and add cream cheese.
Spread over cool cake. Slice bananas evenly over pudding and
spread crushed pineapple over bananas. Sprinkle coconut on top
and spread with Cool Whip over the coconut. If desired, top
with chopped nuts and chopped cherries or strawberries. Serves
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