3 sticks butter
1 3/4 c. graham cracker crumbs
5 lg. bananas
2 c. sifted powdered sugar
2 eggs, well beaten
1 (20 oz.) can crushed pineapple, drained
1 (13 1/2 oz.) container Cool Whip
1 c. chopped nuts
1 sm. jar maraschino cherries

Melt 1 stick butter. Add crumbs. Put into a 9x13 inch baking dish. Bake for 10 minutes at 325 degrees. Cool.

Slice bananas. Dip in drained pineapple juice. Arrange over crust. Beat eggs. Add 2 sticks softened butter, then powdered sugar. Beat by clock with electric mixer for 15 minutes. Spread over bananas.

Spread drained pineapple over sugar mixture. Spread Cool Whip on next. Garnish with nuts and cherries. Refrigerate several hours before serving. Cut in squares. Serves 20.