2 eggs
4 to 5 firm ripe bananas
1 1/2 c. graham cracker crumbs
1 lg. can crushed pineapple
1 c. pecans or walnuts, coarsely chopped
1 1/2 c. butter
1 lb. powdered sugar
1 can cherry pie filling
1 lg. pkg. Cool Whip
1/4 c. sugar

CRUST: Mix well 1/2 cup melted butter, sugar and graham cracker crumbs. Press hard into a 9 x 13 inch Pyrex dish.

FILLING: Combine powdered sugar, eggs and 1 cup butter and beat for a full 15 minutes. Spread the filling over the crust. Slice the bananas and place on top of filling. Next sprinkle the well drained crushed pineapple over the bananas - try to cover the banana slices. Then spread the Cool Whip over the pineapple, cover evenly. Spread evenly the cherry pie filling over the Cool Whip and add the nuts on top.