1 1/2 c. flour
1/2 c. chopped nuts
3/4 c. brown sugar
1/2 c. butter, softened
1/4 c. butter, melted
2 eggs
1 c. butter, softened
2 c. sifted powdered sugar
3 to 4 bananas
1 (15 1/2 oz.) can crushed pineapple
1 pt. fresh strawberries
1 (13 1/2 oz.) carton whipped topping
1/2 c. chopped nuts

Combine flour, nuts, brown sugar and 1/2 cup butter; blend well. Press into unbuttered shallow pan and bake 15 minutes at 375 degrees. Cool and crumble.

In medium bowl combine crumb mix and 1/4 cup melted butter. Press into unbuttered 13 x 9 inch pan. In medium bowl combine eggs, 1 cup butter and powdered sugar. Beat 10 to 15 minutes until smooth. Spread over crust in pan. Slice bananas evenly over top of mixture. Spread crushed pineapple evenly over bananas, then a layer of sliced strawberries. Top with whipped topping and sprinkle with nuts. Refrigerate 3 to 4 hours. Serves: 12.