1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1/4 c. milk
1 reg. sized can crushed pineapple
6 to 7 bananas
1 lg. carton Cool Whip
Pecans or English walnuts
Red cherries
Graham cracker crust mix

In a 13 x 9 x 2 inch pan, spread graham cracker crust. Mix just on bottom of pan. Mix well the beaten cream cheese, milk and sugar. Spread on top of crust. Drain pineapple and save juice. Spread on top of cream cheese. Slice bananas and put in pineapple juice. Then put on top of pineapple. Spread with Cool Whip. Sprinkle with nuts and dot with cherries. Refrigerate. (Putting bananas in juice immediately after slicing keep them from turning brown.)