5 or 6 bananas (sliced)
2 c. graham cracker crumbs
1 can (#2) crushed pineapple (drained)
1 lg. carton Cool Whip at room temp.
2 eggs
2 c. powdered sugar
3 sticks butter at room temp.
1/2 c. chopped pecans

Mix 1 stick butter and graham cracker crumbs together and press into a 9x13 inch pan. Bake 5 minutes in a 350 degree F. oven then cool.

Beat powdered sugar and rest of butter and eggs together for 15 minutes with an electric mixer. Spread on crust then place bananas and pineapple in pan in succeeding layers. Top with Cool Whip and pecans. Refrigerate several hours or overnight before serving.