1 1/4 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. butter, melted
1 egg
1/2 c. butter, softened
1 c. confectioners' sugar
1 c. chilled whipping cream
1 (#2) can crushed pineapple, well drained
1-2 bananas

Mix thoroughly graham cracker crumbs, granulated sugar and melted butter. Press half of the crumb mixture evenly in bottom of square pan, 8 x 8 x 2 inches.

In small mixer bowl, beat 1/2 cup butter, the confectioners' sugar and egg until mixture is light and fluffy. Spread carefully and evenly over crumbs in pan.

Slice bananas to cover mixture in pan.

In chilled bowl beat cream until stiff. Fold in crushed pineapple. Spread over bananas. Sprinkle with remaining crumbs. Cover; chill at least 12 hours.

I use Cool Whip quite often, rather than whipping cream (but the cream holds up much more nicely). You may add chopped nuts, maraschino cherries...

I've been tempted to use only bananas, fold tiny chocolate chips into the cream, and sprinkle with peanuts. This basic recipe could be changed in any ways.