1. Drain can of crushed pineapple; reserve 125mL of juices. 2. Cut 3-4 bananas lengthwise; marinate 20-30 minutes in 125mL pineapple juice. 3. Combine 375mL graham crumbs with 60mL melted margarine/butter; Press mix into 9x13-inch pan. (this forms the graham crust /base for the dish) 4. Make one vanilla pudding recipe/box; Spread pudding onto crumb mix. 5. Lay bananas on pudding. 6. Top bananas with crushed pineapple. 7. Spread 1L whipped topping on top. 8. Sprinkle with walnuts and maraschino cherries.
