1 c. butter
2 c. powdered sugar
2 eggs
3 - 4 bananas, sliced
9 oz. carton frozen whipped topping
1 1/2 c. graham cracker crumbs
1 tsp. vanilla
20 oz. can crushed pineapple
1/2 c. chopped pecans

Melt 1/2 cup butter in sauce pan. Add to graham cracker crumbs and mix well. Pat into a 13 x 9 1/2 x 2 inch pan. In a bowl, combine sugar, eggs, 1/2 cup softened butter and vanilla. Beat until smooth and spread over graham cracker crust. Add a layer of banana slices and pineapple. Spread whipped topping evenly over fruit and sprinkle with nuts. Refrigerate until set.