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1
Make cake according to package directions.
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2
Cool completely.
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3
Crumble cake.
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4
Place half of crumbled cake in a large punch bowl.
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5
Prepare pistachio pudding according to package directions.
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6
Pour half of prepared pistachio pudding over cake, spreading evely over cake.
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7
Spoon half of undrained pineapple over pistachio pudding.
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8
Poke holes in cake to allow pineapple juice to seep through.
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9
Pour half of the strawberry pie filling over the pineapple mixture.
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10
Spread half of the nondairy whipped topping over the strawberry pie filling.
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11
Begin another layer by adding the remaining cake, pudding, pineapple, pie filling and finally ending with the nondairy whipped topping.
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12
Garnish with the maraschino cherries and walnut halves, in an alternating pattern.
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13
Refrigerate until you serve it to your guests.
