1 (13 1/2 oz.) pkg. graham cracker crumbs
3 tbsp. granulated sugar
2 c. butter
1 (1 lb.) pkg. powdered sugar
2 eggs
2 tsp. vanilla
5 or 6 ripe bananas or 2 c. sliced fresh strawberries
1 (12 oz.) carton non-dairy whipped topping
1/2 c. finely chopped nuts
1 (20 oz.) can crushed pineapple, well drained
Maraschino cherries

Prepare crust by mixing graham cracker crumbs with granulated sugar in 15 x 11 inch jelly roll cake pan. Melt 1 cup butter and add to crumb mixture. Mix well then spread evenly over bottom of pan. Pat down firmly. Place in freezer while preparing filling.

Cream remaining softened butter with powdered sugar. Add eggs and vanilla. Beat at high speed 2 minutes. Spread filling over top of crumb crust. Slice bananas over filling to cover completely. Spread whipped topping on top. Sprinkle with nuts and pineapple. Decorate top with cherries. Chill at least 3 hours before serving. Makes 10 to 12 servings.