2 c. graham cracker crumbs
1/4 lb. or 1 stick melted butter

FILLING:

2 c. powdered sugar, firmly packed
1/2 lb. butter, or 2 sticks
1 tsp. vanilla extract
2 eggs
3-4 bananas, sliced lengthwise
2 c. drained crushed pineapple
Shredded coconut, about 1 cup, firmly packed (toasted if desired); optional
Dessert whipped topping, to taste
Maraschino cherries, with stems, drained well
1/4 c. finely chopped nuts, peanuts or pistachio

Mix together the graham cracker crumbs and 1 stick melted butter. Mix thoroughly. Press mixture in the bottom (only) of a 9 x 13 inch pan.

Combine powdered sugar, butter (1 stick), vanilla, and eggs in a large bowl. Beat together for 10 minutes. Spread filling over cracker crust.

Place bananas on top of filling, then distribute the crushed pineapple. Sprinkle with coconut. Spread the whipped topping over fruit. Garnish with chopped nuts, whole cherries, or fresh strawberries. Refrigerate overnight. Keep refrigerated until ready to serve.