CRUST:

2 c. graham cracker crumbs
6 tbsp. melted butter

Mix well and press into a 9x13 baking dish and bake at 350 degrees until brown.

CUSTARD:

2 eggs
1 stick butter
2 1/2 c. powdered sugar
1 tsp. vanilla
3 to 4 bananas
2 cans crushed pineapple, drained
1 lg. container of Cool Whip
1 c. chopped nuts
1/2 c. maraschino cherries

Beat eggs, butter, powdered sugar, vanilla until fluffy. Pour over cooled crust. Slice the bananas and lay over custard. Mix pineapples and Cool Whip together spread over bananas. Cover with nuts and add cherries for decoration, refrigerate.