CRUST:

2 c. crushed graham crackers
1/4 c. white sugar
1/2 c. melted butter

CUSTARD:

2 eggs
2 c. powdered sugar
1 c. room temp. butter

4-5 bananas (sliced)
1 can crushed pineapple (drained), 15 oz.
9 oz. Cool Whip

Press crust into 9x13 inch pan and bake at 350 degrees for 10 minutes. Cool until cold.

Beat custard for "15 minutes" and then spread on cold crust. Refrigerate for 2 hours before layering with fruit.

After 2 hours, layer with 4-5 bananas, sliced, 1 can of crushed pineapple (drained).

Top with whip cream. Garnish with chopped walnuts and maraschino cherries, sliced.

Don't layer the fruit until serving the same day as the bananas turn brown.