4 c. corn flakes
1/2 c. diet margarine
1/3 c. Sweet 'N Low (4 packets)
3 boxes sugar-free vanilla pudding and pie filling
6 c. 2% milk
3 1/2 bananas
2 (20 oz.) c. crushed pineapple, drained
1 (12 oz.) lite Cool Whip

Heat oven to 375°. Mix crushed cereal, margarine and Sweet 'N Low in bowl. Pat mixture in 13 x 9 x 2-inch ungreased pan. Bake 10 minutes. Cool.

Prepare pudding and pie filling as directed. Refrigerate 10 minutes. Slice bananas. Arrange on crust. Spread pudding over bananas. Top with pineapple. Spread whipped topping to the edges of pan. Refrigerate for 2 hours before serving.