2 graham crusts
4 ripe bananas
3 tbsp. butter
2 tbsp. cornstarch
1 lg. can crushed pineapple
1 c. sugar
Crushed nuts
Cool Whip

Slice bananas in crust. In saucepan, mix butter and cornstarch. When dissolved, add crushed pineapple and sugar. Cook until thick. Cool. Pour over bananas. Top with Cool Whip and sprinkle with nuts. Refrigerate for several hours before serving.