GRAHAM CRACKER CRUST:

1 1/2 pkg. graham crackers, crushed
6 tbsp. sugar
1 stick or 1 tbsp. Parkay, softened

Press into 9 x 13 pan and bake for 10 minutes at 375 degrees.

FILLER:

1 (3 oz.) lemon Jello
4 tbsp. sugar
1/2 c. pineapple juice
1 c. boiling water

Dissolve Jello and sugar in boiling water. Add pineapple juice. Chill only until soft set around 1/2 hour.

Transfer to large container or bowl and fold in 1 (12 oz.) Cool Whip.

4 mashed bananas
1 lg. c. pineapple crushed, drained
3 1/2 oz. flaked coconut
1 (10 oz.) jar maraschino cherries
(Reserve 15 for garnish and quarter remaining cherries).

Add filling to crust and chill at least 6 hours or overnight. Garnish with cherries.