1 1/2 c. gingersnap crumbs, about 24 (2 inch) gingersnaps
1/2 c. butter, softened, divided
1 c. confectioners' sugar
1 can crushed pineapple in heavy syrup, drained (reserve 1/2 c. syrup)
2 med. size ripe bananas, cut into 1/4 inch slices
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped walnuts

Mix gingersnaps and 1/4 cup butter. Press into 9-inch square pan. In bowl, beat sugar, 1/4 cup butter and 1/4 cup pineapple syrup until smooth. Spread on crumbs. Top with bananas, then pineapple. Beat remaining 1/4 cup syrup with cream cheese. Spread over pineapple. Top with nuts.