2 c. graham cracker crumbs
3 sticks butter
2 c. powdered sugar
1 tsp. vanilla
2 eggs
4 lg. bananas, sliced
1 (20 oz.) can crushed pineapple, well drained
1 (9 oz.) carton whipped dessert topping, thawed or real whipped cream
Enough strawberries to cover top of 13"x9" pan (can substitute or alternate blueberries)
3/4 c. chopped nuts (opt.)

1. Mix together the graham cracker crumbs and the melted butter (1 stick); spread this crust into bottom of 13"x9" pan.

2. Beat the remaining butter (2 sticks), softened, powdered sugar, vanilla and eggs on high speed for 12 to 15 minutes.

3. Spread the butter mixture over the cracker crust (will work better if the crust is allowed to chill in freezer for a while). Layer the sliced bananas over butter mixture. Spread the pineapple over bananas.

4. Top with whipped cream and garnish with the strawberries and nuts.

5. Let chill for at least 8 hours or overnight.