1. Melt 1/4 pound butter, add 2 cups graham cracker crumbs. Spread in bottom of 9 x 13 inch pan.

2. Beat until smooth and creamy, 2 eggs, 2 cups confectioners' sugar and 1/4 pound butter (softened). Put this mixture on top of graham cracker crumbs.

3. Drain 1 large can crushed pineapple, spread on top of egg mixture.

4. 5 or 6 sliced bananas on top of pineapple.

5. 1 cup chopped walnuts on top of bananas.

6. On top of nuts, spread 1 large (12 ounce) container Cool Whip. You may decorate with cherries, chocolate sprinkles. I like it with just the Cool Whip.

7. Refrigerate at least 5 hours. This cake will keep for 3-4 days, if there is any left.