1 c. butter, divided
2 c. powdered sugar
1 tsp. vanilla
1 (20 oz.) carton frozen whipped topping, thawed
Strawberries
1 1/2 c. graham cracker crumbs
2 eggs
3-4 bananas, sliced
1/2 c. chopped pecans or walnuts
1 lg. can crushed pineapple, drained

Melt butter and add to graham cracker crumbs. Mix well and pat into a 13 x 9 inch pan. Combine sugar, eggs, 1/2 cup softened butter and vanilla. Beat until smooth and creamy. Spread over graham cracker crust. Add a layer of banana slices and pineapple. Spread whipped topping evenly over fruit. Sprinkle with nuts. Refrigerate until set.

Serves 12-15.