1 (18.25 ounce) package yellow cake mix
1 cup strawberries
1 cup chopped pecans
1 (6 ounce) package instant chocolate pudding mix
1 (1 ounce) can frozen coconut cream pudding
1 (1 ounce) package instant chocolate pudding mix
2 (1 ounce) boxes strawberry flavored Jell-O
2 bananas
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour two 9 inch round cake pans.
Place the cake in the two prepared pans, and spoon strawberries and pecans evenly over the top of the cakes. Lay the fruits evenly over the fruit. Sprinkle the chocolate pudding over the pecans, marshmallow creme onto top and sprinkle it into small portions along the sides. Fill dark blue circles with pink jelly. Spray a 9 inch springform pan with cooking spray. Place jelly over the sides of the cake while it's in pan. Cool for 15 minutes in the pan. Refrigerate until set.
Pour 1 cup whipped cream over cake; keep whipped cream to cold.
Frost cake with strawberry currants and cookies along each side. Place orange peel on top of berries and frost with whipped cream on the sides. Bring the Frosting to desired consistency.
Place bananas in large bowl. Fill cake with fruit and whip until creamy. Pour filling into pan. Chill in refrigerator or freezer until serving.