2 c. graham cracker crumbs
1 stick butter, melted
8 oz. cream cheese
2 c. confectioners' sugar
5 to 6 ripe bananas, sliced lengthwise
1 (18 oz.) can crushed pineapple, drained
9 oz. whipped non-dairy topping
1/2 c. chopped walnuts

Mix crumbs and butter, and press into 9 x 13 inch pan. Beat together cream cheese and sugar. Pat into crumb crust. Place sliced banana over cream cheese layer; spread with drained pineapple. Top with whipped topping and walnuts. Refrigerate or freeze for later use.

Serves 10-12.