1/2 c. butter, melted
2 c. graham crackers, crushed
2 eggs
2 c. sifted powdered sugar
3/4 c. butter, room temperature
1 tsp. vanilla
1 (20 oz.) can crushed pineapple, drained
3 med. bananas, sliced
1 (8 oz.) Cool Whip
1/2 c. pecans, chopped
1 (4 oz.) jar maraschino cherries

Combine melted butter and cracker crumbs, pat in bottom of 9"x13"x2" pan. Chill 30 minutes. Beat eggs, high speed in electric mixer, 4 minutes. Add powdered sugar, softened butter and vanilla. Beat 5 minutes high speed. Spread mix over chilled crumb part. Spread pineapple over cream mixture. Arrange sliced bananas over top. Cover with Cool Whip. Refrigerate 6 hours or overnight. Garnish with pecans and cherries before serving.