6 c. corn flake cereal, finely crushed
1/2 c. butter, melted
1/3 c. sugar
1 pkg. vanilla instant pudding
5 or 6 med. bananas
1 (20 oz.) can crushed pineapple, well drained
1 (8 oz.) container frozen whipped topping
12 maraschino cherries
1 c. corn flakes cereal

Heat oven to 375 degrees. Mix crushed cereal, the butter, and sugar in bowl. Pat mixture in ungreased rectangular pan. Bake 10 minutes; cool. Prepare pudding and pie filling as directed on package for pudding. Refrigerate on crust. Spread pudding over top of sliced bananas; top with pineapple. Spread whipped topping over pineapple to edges of pan. Refrigerate at least 2 hours. Just before serving, garnish with maraschino cherries and whole cereal.