Hawaiian Pudding - cooking recipe

Ingredients

2 c. vanilla wafer or graham cracker crumbs
1 stick margarine, melted
2 to 3 bananas
1 can Eagle Brand milk
1/2 c. lemon juice
20 oz. can crushed pineapple, drained well
1 large carton Cool Whip
1 can coconut
chopped pecans
maraschino cherries

Preparation

Mix crumbs with melted margarine and line a 9 x 13-inch pan. Slice bananas onto crumb crust.
Mix Eagle Brand with lemon juice, pour on top of bananas.
Spoon pineapple over for next layer. Spread Cool Whip over pineapple.
Sprinkle coconut on Cool Whip. Garnish with chopped nuts and cherries.
Chill several hours or overnight.
Yields 12 to 15 servings.