1/2 c. butter
2 c. graham cracker crumbs
2 eggs
2 c. sifted powdered sugar
3/4 c. butter, softened
1 tsp. vanilla
1 (20 oz.) can crushed pineapple (drained)
4 med. bananas, sliced
1 (9 oz.) Cool Whip
1/4 c. chopped nuts
1 (4 oz.) jar maraschino cherries

Combine melted butter and cracker crumbs. Pat in bottom of 13x9x2-inch pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, softened butter and vanilla. Beat 5 minutes. Spread over crumbs; chill 30 minutes.

Spread pineapple over creamed mixture. Arrange bananas over pineapple. Cover with Cool Whip. Sprinkle with pecans. Garnish with cherries. Cover and refrigerate 6 hours or overnight. Serves 12.