2 c. graham cracker crumbs
1 stick butter
1/3 c. sugar (I omit this)
1 can condensed milk
1/2 c. lemon juice
4 - 5 bananas, sliced
1 lg. can crushed pineapple, drained
1 lg. carton La Creme whipped topping (or Cool Whip)
Chopped pecans to taste
Coconut to taste
Maraschino cherries to taste

Mix graham cracker crumbs, melted butter and sugar. Press on bottom of 9 x 13 inch pan (I use Pyrex dish). Combine condensed milk and lemon juice; mix well, this thickens. Pour over crust. Place banana slices over this. Spread with crushed pineapple. Cover with La Creme whipped topping or Cool Whip. Sprinkle coconut and chopped pecans on whipped topping. Top with cherries. Chill overnight or several hours. Makes 12 to 14 servings.