6 c. cornflakes cereal, crushed
1/2 c. butter, melted
1/3 c. sugar
1 (3 3/4 oz.) pkg. instant vanilla pudding
5-6 med. bananas
20 oz. can crushed pineapple, drained
12 maraschino cherries, drained & cut in half
8 oz. whipped topping
1 c. cornflakes, not crushed

Preheat oven to 375 degrees. Mix crushed cereal, butter and sugar in bowl. Pat mixture in ungreased rectangular 9 x 13 inch pan. Bake 10 minutes; cool. Prepare pudding as directed on package. Refrigerate 10 minutes. Slice bananas, arrange on crust. Spread pudding over bananas. Top with pineapple to edge of pan. Spread whipped topping over pineapple. Refrigerate 2 hours. Just before serving, garnish with cherries and cereal. Makes 12-16 servings.