6 c. Corn Flakes, crushed
1/2 c. butter, melted
1/2 c. sugar
1 pkg. (3 3/4 oz.) vanilla instant pudding & pie filling
5 or 6 med. bananas
1 can (20 oz.) crushed pineapple, well drained
1 container (8 oz.) frozen whipped topping, thawed
12 maraschino cherries, drained & cut into halves
1 c. Corn Flakes, not crushed, for garnish

Heat oven to 375 degrees. Mix crushed cereal, the butter and sugar in bowl. Put mixture in ungreased rectangular pan (13 x 9 x 2 inches). Bake 10 minutes, let 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 cherry halves and whole cereal. Serves 12 to 16.