2 c. graham cracker crumbs
1/2 c. flour
1 stick butter
1 pkg. Philadelphia cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 cans pineapple chunks
3 to 4 bananas
2 boxes banana pudding (instant)
3 c. milk
1/2 c. pecans, chopped
1 sm. jar Maraschino cherries
1 container Cool Whip

CRUST: Mix graham crackers, butter and flour; press into 9 x 13 inch baking pan. Bake at 350 degrees for 5 to 10 minutes. Cool.

FIRST LAYER: Mix cream cheese, powdered sugar and Cool Whip; spread over crust.

SECOND LAYER: Drain one can of pineapple; save juice. Slice bananas and soak in juice for 10 minutes. Layer pineapple and bananas.

THIRD LAYER: Mix pudding and milk with mixer until thick; spread over 2nd layer.

FOURTH LAYER: In order: Cool Whip, chopped pecans, Maraschino cherries, and crushed pineapple.