1 stick butter
2 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese, softened
1 lb. powdered sugar
1 tsp. vanilla
5 bananas
1 lg. (about 15 oz.) can crushed pineapple
16 oz. carton frozen whipped topping, thawed
1/2 c. each nuts and cherries

Melt butter; stir in graham cracker crumbs and sugar and press in oblong pan.

Beat softened cream cheese until fluffy. Add powdered sugar and vanilla and beat until blended. Spread over graham cracker mixture.

Slice bananas over entire surface. Drain pineapple and spread over cake. Cover with topping. Sprinkle with nuts and cherries. Refrigerate, preferably overnight.

Mix the whipped topping with the nuts and cherries before spreading it over bananas. Use 2 large cans drained pineapple.