- 1 (8 inch) prepared yellow cake, cut into cubes
- 1 (3.3 ounce) package instant white chocolate pudding mix
- 1 cup milk
- 8 ounces cream cheese, softened
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 ripe bananas
- 1 cup toasted, chopped pecans
- 1 1/4 cups chocolate fudge sauce
- 1 (21 ounce) can cherry pie filling
- In a medium bowl, combine pudding mix and milk; beat until creamy. Add cream cheese and beat until fluffy; fold in 1/2 whipped topping and set aside.
- In a large punch bowl, layer 1/3 of cake cubes; spread 1/3 of pudding mixture on top. Continue layering with 1/3 of bananas, 1/3 of pecans and 1/3 cup fudge sauce.
- Repeat layering with 1/3 of cake and 1/3 of pudding mixture; add 1/2 of cherries, 1/3 of bananas, 1/3 of pecans and 1/3 cup fudge sauce.
- Repeat layers for a final time with remaining cake, pudding mixture, cherries, bananas and fudge sauce, reserving 1/3 of pecans for garnish.
- Top with remaining whipped topping, drizzle with remaining 1/4 cup fudge sauce, and garnish with reserved pecans. Refrigerate 4 hours; serve.