Preheat oven to 300°F. In a shallow roasting pan combine cereal, shoestring potatoes, breadsticks, cheese crackers, and, if desired, almonds.
In a small saucepan combine butter and salad dressing. Cook over low heat until butter is melted. Stir in cheese and garlic powder. Drizzle butter mixture over cereal mixture; toss gently to coat.
Bake for 30 minutes, stirring twice. Spread mixture on a large sheet of foil; cool. Transfer to a bowl, storage containers, or resealable plastic bags; cover tightly or seal. Let stand at room temperature overnight.*
Tote snack mix at room temperature.
For longer storage, store at room temperature for up to 3 days.