CRUST:

1 c. flour
1 c. pecans, chopped
1 stick butter

PIE:

1 (8 oz.) pkg. Philadelphia cream cheese
1 c. powdered sugar
1 med. container Cool Whip
4 to 5 bananas
1 can pineapple tidbits
1 lg. instant vanilla pudding
Cherries

Preheat oven to 350 degrees. Mix butter, flour and pecans in a mixing bowl. Press the crust evenly into a rectangular pyrex dish. Bake for 30 to 40 minutes. Let it cool. Mix cream cheese and powdered sugar. Stir in Cool Whip to the mix. Stir well. Pour it evenly on top of the crust to make the first layer. Chop bananas into even slices and add it on top as the second layer. For the third layer, drain the pineapple tidbits and spread evenly on to the bananas. Make the vanilla pudding as directed on the box and add it on top of the pineapple for the next layer. Finally, cut the desired amount of cherries in half and decorate the top of the pie. Keep the pie chilled. Serves 12 to 15.