2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. butter
2 c. powdered sugar
2 eggs
5 bananas
1 (15 1/2 oz.) can crushed pineapple, drained
18 oz. whipped topping
Semi-sweet chocolate, shredded
1/3 c. nuts, chopped
Maraschino cherries

In mixing bowl, toss together the graham crackers and melted 1/2 cup butter. Press crumbs mixture into bottom of 13 x 9 x 2 inch baking pan. In small mixing bowl, beat remaining 1/2 cup butter about 30 seconds until softened. Add powdered sugar, beat until fluffy. Beat in eggs. Spread egg mixture over crumb mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple over bananas. Spread with dessert topping. Sprinkle with chocolate and nuts. Cover; refrigerate at least 4 hours before serving. Top each with a cherry. Cover and chill to store. Serves 15.