1 stick melted butter
2 c. graham cracker crumbs
2 tbsp. sugar

Mix and pack in a 9 x 13 x 2 inch pan; refrigerate 15 minutes.

FILLING:

2 sticks soft butter
2 eggs
2 c. 4x sugar

Mix well and beat 10 minutes. Smooth over crust. Drain #2 can of crushed pineapple. Spread over mix. Cut 5 to 6 bananas in 1/2 lengthwise; place over pineapple. Spread medium container of Cool Whip over bananas. Top with crushed pecans and sliced cherries. Refrigerate overnight.

"When a cake sticks to the bottom of the pan wring a cloth out of hot water and place over bottom of inverted pan until cake loosens."

"For an easy chocolate mint topping, arrange 24 large chocolate mints on top of an 8-inch layer cake immediately after removing from oven. Return to oven for 2 minutes or until mints melt. Leave as is or spread over cake before the topping cools."