1/2 c. butter, melted
2 c. crushed graham crackers
2 eggs
2 c. sifted powdered sugar
3/4 c. butter, softened
1 tsp. vanilla
1 (20 oz.) can crushed pineapple, well drained
4 medium bananas, sliced (about 3 c.)
1 (8 oz.) carton frozen whipped dessert topping, thawed
1/2 c. coarsely chopped nuts
1/3 c. maraschino cherries, drained and cut up

Combine melted butter and crushed graham crackers. Pat in bottom of 9 x 13 inch pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, softened butter, and vanilla; beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over pineapple; cover with whipped topping. Sprinkle with nuts and cherries. Cover. Refrigerate 6 hours or overnight. Serves: 15 to 18.