1/2 c. butter, melted
2 c. graham cracker crumbs
2 eggs
1 lg. box instant vanilla pudding
1 (20 oz.) can crushed pineapple, well drained
4 med. bananas, sliced (about 3 c.)
1 (9 oz.) carton frozen whipped dessert topping, thawed
1/2 c. coarsely chopped pecans
1 (4 oz.) jar Maraschino cherries, drained (1/2 c.)

Combine melted butter and cracker crumbs. Pat in bottom of 13 x 9 x 2-inch pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, softened butter, and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over pineapple. Cover with whipped topping. Sprinkle with pecans. Cover; refrigerate 6 hours or overnight. Garnish with cherries. Makes 12 servings.