2 1/2 c. milk
1 Duncan Hines yellow pudding cake mix
11 oz. Philadelphia cream cheese
3 (3 1/4 oz.) Jello French vanilla instant pudding
2 (20 oz.) Dole pineapple, crushed (drained)
4-5 lg. bananas, sliced
2 (12 oz.) Cool Whip
1/2 c. diced maraschino cherries
1/2 c. chopped nuts
Hershey chocolate syrup

Mix and bake cake as directed in a pan (17 1/4 x 1 1/2 x 1 inch). Blend milk with softened cream cheese until smooth. Gradually add dry instant pudding until thick. Spread on cooled cake. Slice bananas and layer on top of pudding mix. Spread drained pineapple on top of bananas. Cover with Cool Whip and sprinkle diced cherries and nuts on top. Swirl chocolate syrup on top. Chill overnight before serving. Serves 24-32.