2 c. graham cracker crumbs
1 stick butter

FILLING:

2 eggs
2 c. confectioners' sugar
2 sticks butter
3 to 4 sliced bananas
2 (2 lb.) cans crushed pineapple (drained)
1 lg. container whipped topping
Chopped nuts
Maraschino cherries

Crust: Mix together graham cracker crumbs and butter and pat into 13x9x2 inch pan. Bake 375 for 8 minutes.

Filling: Beat eggs, sugar and butter with mixer for 15 minutes. Pour on cooled crust. Cover mixture with sliced bananas, spread pineapple over bananas, cover pineapple with whipped topping. Decorate with nuts, cherries. Refrigerate overnight.