by Dana Campbell
517 g yellow cake mix
92.4 g instant white chocolate pudding mix
235 ml milk
224 g cream cheese, room temperature
224 g frozen whipped topping, thawed
3 bananas, sliced
110 g chopped toasted pecans
435 g chocolate fudge topping
595 g cherry pie filling
Prepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert).
In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping.
In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce.
Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce.
