1 graham cracker crust
1 pkg vanilla pudding, made to package directions
18 maraschino cherries
2 sliced bananas
1/2 cup crushed pineapple well drained
1/4 cup chocolate fudge sauce
3 tbls Carmel sauce
I made the vanilla pudding for this recipe, but instant vanilla pudding can be substituted.
Start by slicing two bananas. To keep them from turning brown, put them in a bowl of water with 1 tsp of lemon juice.
Drain the pineapple and squeeze as much of the liquid out as possible. Set aside. Next drain the cherries.
To assemble the pie, add the pineapple, and banana slices. Then add the fudge sauce. Pour the pudding on top.
Bake until set. About 20 to 25 minutes. Drizzle the Carmel sauce on top.
Let it cool completely before serving.