CRUST:

1 stick butter, melted
2 c. graham cracker crumbs

Place in 9 x 13 pan and pat down.

FILLING:

2 eggs, beaten
2 c. powdered sugar
1 stick butter

Beat about 5 minutes. Pour filling over top of crust. Slice bananas, side by side, over mixture until covered. Drain 1 can crushed pineapple and spread over bananas.

Spread a 9 oz. container of Cool Whip over the pineapple. Sprinkle with chopped nuts and maraschino cherries, refrigerate.