#1995 - Banana Pineapple Delight

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter (melted)
3 bananas (peeled and sliced into coin shaped pieces)
1 - 8oz. Philadelphia cream cheese (softened)
3 1/2 cups cold milk
2 - 3.5oz. boxes Jell-O INSTANT vanilla pudding/pie filling
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar maraschino cherries (well drained)

In a bowl add graham cracker crumbs, white sugar and melted butter--mix. Press the mixture into the bottom of a greased 9 x 13 glass baking dish. In a mixer add cream cheese--beat. Add both pudding mixes and slowly add milk--beat. Slice the bananas--place them evenly over the graham cracker crust. Pour the cream cheese mixture over the bananas. Spoon the drained pineapple evenly over the cream cheese mixture. Refrigerate for 3 hours. Remove from refrigerator, spread Cool Whip over the top and refrigerate overnight. Before serving, place drained maraschino cherries on paper towels. Once they are dry, slice each cherry in half and arrange them on top of the Cool Whip.