CRUST:

3 c. graham cracker crumbs
1 1/2 sticks butter (melted)

Mix and put in 9x13 pan. Put in refrigerator while making filling.

FILLING:

2 whole eggs
2 c. confectioners sugar
1 tsp. vanilla
2 sticks softened butter

Beat the above for 20 minutes with hand mixer at medium speed. (Do not cut down on time.) Spread mixture on cracker crust and refrigerate 1/2 hour. Slice 4 large bananas over entire mixture.

Spread 2 large cans drained crushed pineapple over the bananas. Spread 1 large container of Cool Whip over the top. Sprinkle crushed walnuts, chopped cherries, and miniature chocolate chips across the top. Refrigerate 4 hours.