Follow these steps for perfect results
corn flakes
finely crushed
margarine
melted
sugar
vanilla instant pudding
bananas
sliced
crushed pineapple
well drained
whipped topping
cherries
cut into halves
corn flakes
whole
Preheat oven to 375°F (190°C).
Finely crush corn flakes.
Melt margarine.
Combine crushed corn flakes, melted margarine, and sugar.
Pat the mixture into an ungreased 13 x 9 x 2-inch pan.
Bake for 10 minutes.
Let the crust cool completely.
Prepare vanilla instant pudding according to package directions.
Refrigerate the prepared pudding for 10 minutes.
Slice bananas.
Arrange banana slices evenly over the cooled crust.
Spread the pudding over the banana slices.
Top the pudding with well-drained crushed pineapple, spreading it to the edges of the pan.
Refrigerate the dessert for at least 2 hours to allow it to set.
Just before serving, garnish with halved cherries and whole corn flakes.
Expert advice for the best results
For a richer flavor, use a graham cracker crust instead of corn flakes.
Add a sprinkle of chopped nuts for extra crunch.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Serve in individual dishes or slices.
Serve chilled.
Cold milk complements the dessert.
Discover the story behind this recipe
Classic American dessert
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