2 c. graham cracker crumbs
1/2 c. melted butter
2 eggs
2 c. confectioners' sugar
1/2 c. butter, softened
1 (16 oz.) can crushed pineapple
2 bananas
1 (9 oz.) container frozen topping
Chopped pecans
Maraschino cherries

Mix graham cracker crumbs and melted butter. Pat into 9 x 13 inch pan. Bake at 350°F for 3-5 minutes. Beat 2 eggs, confectioners' sugar and butter. Spread over crust.

Drain pineapple, reserving juice. Cut bananas into 1/2 inch slices. Soak in reserved juice for 10 minutes; drain. Arrange drained pineapple and sliced bananas over second layer. Bake at 375°F for 10 minutes. Remove from oven and let cool.

Cover with whipped topping. Refrigerate for 1-2 hours. Garnish with nuts and cherries just before serving.

VARIATION:

Cream layer:

8 oz. cream cheese, softened
1 c. confectioners' sugar
1 tsp. vanilla
1 (12 oz.) container Cool Whip

Reserve 2 cups of cream layer and spread over pineapple and bananas. You can also drizzle chocolate syrup over the nuts and cherries.