6 to 8 bananas
2 sticks butter
2 eggs
1 box powdered confectioners' sugar
1 lg. box vanilla wafers, crushed
1 can crushed pineapple
1 lg. container Cool Whip
1/2 c. chopped pecans

Combine butter, eggs and sugar in mixing bowl. Beat at high speed for 15 minutes (this is a must!). Crush wafers and pour into a 9x13 inch pan. Place the butter mixture on top of crumbs, one teaspoon at a time. Drain pineapple, reserving the juice; place bananas on top of the creamed mixture, top with crushed pineapple. Spread Cool Whip over pineapple. Sprinkle pecans on top. Refrigerate overnight.

When you slice the bananas, dip them in the pineapple juice so the bananas won't turn brown.