2 c. cookie crumb crust
3 to 4 bananas
1 1/4 c. butter
1 (15 1/4 oz.) crushed pineapple, drained
2 eggs
1 (13 1/2 oz.) carton whipped topping, thawed or 1 pt. sweetened whipped cream
1 c. butter, softened
2 c. sifted powdered sugar
1/4 to 1/2 c. chopped nuts

In a medium bowl, combine Cookie Crumb Crust Mix and 1/4 cup melted butter. Press into an unbuttered 13 x9 inch pan.

In a medium bowl, combine eggs, 1 cup butter and powdered sugar. Beat 10 to 15 minutes, until smooth. Spread over crust in pan. Slice bananas evenly over top of mixture. Spread crushed pineapple evenly over bananas. Top with whipped topping or whipped cream. Sprinkle with nuts. Refrigerate 3 to 4 hours. Makes about 12 servings.