2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. butter
2 c. sifted powdered sugar
2 eggs
5 bananas
1 (15 1/2 oz.) can crushed pineapple, well drained
1 (8 oz.) container frozen whipped dessert topping, thawed
Semisweet chocolate, shredded
1/3 c. chopped nuts (opt.)
Maraschino cherries

In a mixing bowl toss together the graham cracker crumbs and the melted 1/2 cups butter. Press crumb mixture onto bottom of a 13 x 9 x 2 inch baking pan. In a small mixer bowl beat the remaining 1/2 cup 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 pineapple over bananas. Spread with chocolate and the nuts, if desired. Cover; refrigerate at least 4 hours before serving. Cut into squares to serve. Top each with a cherry. Cover and chill to store. Serves 15.