Crust:

2 c. graham cracker crumbs
1/2 c. (1 stick) butter

Pat into 9x13x2-inch pan. Refrigerate several hours before filling.

Butter Cream Center:

1 c. (2 sticks) butter
2 c. confectioners' sugar
2 eggs
1 tsp. vanilla

Beat until creamy, spread over crust.

Topping:

4 or 5 bananas
2 lb. frozen strawberries, thawed & drained
1 lg. tub. Cool Whip
1/2 c. crushed nuts

Top with bananas sliced lengthwise and strawberries, sliced and sugared. Spread Cool Whip over all. Sprinkle with crushed nuts.

Submitted by: Carol Lockhart