3 1/2 c. flaked whole grain cereal
1/4 c. wheat germ
6 tbsp. butter, melted
1 (12 oz.) can pear nectar
1 tbsp. cornstarch
1 tsp. vanilla
2 tbsp. lemon juice
1 tbsp. water
2 sm. bananas, sliced
2 c. sliced fresh pears
2 c. fresh strawberries, sliced
1/2 of a small cantaloupe, seeded, sliced and peeled

Place cereal in a plastic bag. Crush into fine crumbs; measure 1 1/4 cups. Stir in wheat germ and melted butter. Toss to combine. Press onto bottom and up sides of 9 inch pie plate. Bake at 375 degrees for 4-6 minutes. Cool on wire rack.

In saucepan combine pear nectar and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in vanilla.

Combine lemon juice and water. Dip in banana and pear slices. Layer 1/4 cup of the glaze, all the banana slices, another 1/4 cup of the glaze, all the strawberries, and another 1/4 cup of the of the glaze. Arrange pear and cantaloupe slices on top of glaze. Top with remaining glaze. Chill 2-4 hours. Garnish with additional strawberries, if desired. Makes 8 servings.