Crust:

2 cups graham cracker crumbs
1 stick of melted butter

Use 9 x 13 inch aluminum or Pyrex baking dish.

Combine crumbs and butter. Pat mixture into bottom of pan and refrigerate for 1 hour.

Filling:

Beat together:

2 lg. eggs (or 3 med.)
2 sticks butter
1 tsp. vanilla

Beat 15 minutes. Pour this mixture over the graham cracker crust and refrigerate for 1 hour.

Over these 2 layers arrange:

Topping:

1 to 1-1/2 lb. strawberries (better fresh)
2 large cans crushed pineapple or tidbits, drained well
3 large ripe bananas, sliced into circles

Top all with 1 large container of Cool Whip and sprinkle with crushed nuts (this is optional). Refrigerate overnight. Keep refrigerated until serving time. Cut into small pieces, a little goes a long way.