Fantasy Fudge in a Cloud

1 (18.25 ounce) package yellow cake mix

1 (3.3 ounce) package instant white chocolate pudding mix

1 cup milk

1 (8 ounce) package cream cheese, room temperature

1 (8 ounce) container frozen whipped topping, thawed

3 bananas, sliced

1 cup chopped toasted pecans

1 ¼ cups chocolate fudge topping

1 (21 ounce) can 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.

Repeat step 4, omitting the pecan layer. Top with remaining whipped topping; drizzle with remaining fudge sauce; and sprinkle with remaining pecans. Refrigerate 4 hours before serving.