1 sponge cake (17 3/4 oz.)
2 (3 oz.) pkgs. instant vanilla pudding
4 bananas, or more
1 lg. can crushed pineapple
1 lg. container Cool Whip

Drain pineapple, put sliced bananas in juice to prevent discoloring. Layer all ingredients, beginning with sliced or chunked cake. Top with maraschino cherries or crushed nuts. Will make very full 9"x13" pan. Serves 20, 163 calories per serving. Best if left in refrigerator overnight.