5 c. cereal, finely crushed
1/3 c. butter
1 pkg. instant vanilla pudding
5 or 6 bananas
1 (20 oz.) can crushed pineapples, well drained
1 (8 oz.) container frozen whipped topping, thawed
12 maraschino cherries, drained and cut into halves
1 c. cereal

Heat oven to 375 degrees. Mix crushed cereal and butter; pat into 13 x 9 inch pan. Bake until light brown, 7 to 10 minutes. Cool.

Prepare pudding as directed on package. Refrigerate about 10 minutes. Slice bananas; arrange on cooled crust. Spread pudding over bananas. Top with pineapple. Spread whipped cream over pineapple to edge of pan. Refrigerate 2 hours. Just before serving, top with cherry halves and whole cereal.