1/2 c. butter, melted
2 c. graham cracker crumbs
2 eggs
2 c. powdered sugar, sifted
3/4 c. butter, softened
1 (20 oz.) can pineapple, crushed & drained
4 bananas
1 (9 oz.) container frozen whipping topping
1/2 c. pecans, chopped
1 tsp. vanilla
1 (14 oz.) jar Maraschino cherries, drained

Combine butter and graham cracker crumbs. Pat on bottom of 13 x 9 inch pan. Beat eggs at high speed for 4 minutes. Add sugar, butter and vanilla. Beat 5 minutes and spread over crumbs. Spread pineapple over top followed by sliced bananas and whipped topping. Place nuts over topping. Refrigerate 6 hours or overnight. Arrange cherries on top right before serving.