1/2 c. melted butter
2 c. graham cracker crumbs
2 eggs
2 c. sifted confectioners' sugar
3/4 c. butter, softened
1 tsp. vanilla
1 (20 oz.) can drained crushed pineapple
4 med. bananas, sliced (3 c.)
1 (9 oz.) carton Cool Whip
1/2 c. coarsely chopped pecans
1 (4 oz.) jar maraschino cherries

Combine melted butter and crumbs. Pat in bottom of 13 x 9 x 2 inch pan. Beat eggs on high until light, about 4 minutes. Add powdered sugar, softened butter, and vanilla. Beat 5 minutes. Spread over crumbs. Chill for 30 minutes. Spread pineapple over creamed mixture and arrange bananas over pineapple. Cover with topping. Sprinkle with the chopped pecans. Cover and refrigerate 6 hours or overnight. Garnish with cherries, well drained. Serves 6-10 people.