2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. butter
2 c. powdered sugar, sifted
2 eggs
5 bananas
1 (15 1/2 oz.) can crushed pineapple, drained
Semi-sweet chocolate, shredded or grated
1 (8 oz.) carton Cool Whip, thawed
1/3 c. chopped nuts (optional)

In a mixing bowl, toss together the graham cracker crumbs and melted butter. Press crumb mixture onto bottom of 13 x 9 x 2 inch baking pan. In a small mixer bowl beat the remaining butter about 30 seconds until softened. Add powdered sugar; beat until fluffy. Beat in eggs. Spread egg mixture over crumb mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapples over bananas. Spread with dessert topping. Sprinkle with chocolate and the nuts, if desired. Cover, refrigerate at least 4 hours before serving.