2 c. graham cracker crumbs
1/2 c. butter, melted
2 c. confectioners' sugar
2 eggs
1 c. butter, softened
4 to 6 lg. bananas, peeled & halved lengthwise
20 oz. can crushed pineapple, well drained
1 qt. fresh strawberries, stems removed, halved
14 oz. container whipped dessert topping
1/2 c. chopped walnuts

Combine cracker crumbs and melted butter thoroughly and press into bottom of 9 x 12 inch baking pan. Chill in freezer at least 15 minutes.

In medium bowl of electric mixer combine confectioners' sugar, eggs and softened butter, beat at medium speed for 20 minutes. (This step is important, don't try to save time.)

Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream; spoon crushed pineapple evenly over top of bananas.