6 c. Corn Total cereal, finely crushed
1/2 c. butter, melted
1/3 c. sugar
1 pkg. (3 3/4 oz.) vanilla instant pudding & pie filling
5-6 bananas (med.)
1 can (20 oz.) crushed pineapple, well drained
1 container (8 oz.) whipped topping
12 maraschino cherries, drained, cut into halves
1 c. Corn Total cereal

Heat oven to 375 degrees. Mix crushed cereal, butter and sugar in bowl. Pat mixture in ungreased 13 x 9 x 2 inch pan. Bake 10 minutes; cool. Prepare pudding and pie filling as directed on package for pudding; refrigerate 10 minutes. Slice bananas; arrange on crust. Spread pudding over 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 halved and whole cereal. 12-16 servings.