3 sticks butter
2 c. graham cracker crumbs
2 c. powdered sugar
5 bananas
1 large can crushed pineapple, drained
1 large container Cool Whip
pecans, chopped (to top)
1/2 c. maraschino cherries, halved
2 tsp. vanilla

Melt 1 stick of butter and mix with crumbs. Pat into 9 x 13 pan. Beat remaining butter, vanilla and powdered sugar for 10 minutes. Spread mixture over crumbs. Cover with cut bananas and pineapple. Cover with Cool Whip, nuts and cherries. Store in refrigerator for 13 to 24 hours.