1/2 c. melted butter
2 c. graham cracker crumbs

Mix together. Pat in 9 x 13 inch pan. Beat 2 eggs until light (about 4 minutes). Add: 3/4 c. soft butter 1 tsp. vanilla

Spread over crumbs. Chill for 30 minutes. Meanwhile, drain a 20 ounce can of crushed pineapple. Spread over dessert. Slice 4 medium bananas and arrange on top of pineapple. Spread with whipped topping (9 ounce frozen size). Garnish with chopped pecans and/or chopped maraschino cherries. Refrigerate at least 12 hours. Store in refrigerator.