2 c. graham cracker crumbs
2 c. powdered sugar
1 c. butter, softened
1 (20 oz.) can crushed pineapple
1/2 c. melted butter
2 eggs
4-6 lg. bananas, peeled and halved lengthwise
1 qt. fresh strawberries, stemmed and halved or whole frozen strawberries
1/2 c. chopped walnuts
1 lg. container Cool Whip

Combine graham cracker crumbs and melted butter thoroughly and press into bottom of 9x13 inch pan. Chill in freezer at least 15 minutes.

In medium bowl of electric mixer, combine powdered sugar, eggs and softened butter; beat at medium speed for 20 minutes (this step is important so don't try to save time). Spread buttercream mixture evenly over chilled crust.

Place bananas, cut side down, evenly over buttercream mixture and spoon crushed pineapple evenly over bananas. Distribute strawberries evenly over bananas and spread Cool Whip evenly over all. Sprinkle with walnuts and refrigerate at least 3 hours or overnight before serving.