1 1/2 c. flour
2 tbsp. sugar
3/4 lb. plus 2 tbsp. butter
1 c. chopped walnuts
1 lb. box powdered sugar (3 1/2 c. plus a little)
2 tsp. vanilla
2 eggs
1 (20 oz.) can crushed pineapple, well drained
4 ripe bananas
4-6 tbsp. chocolate syrup
1 (12 oz.) Cool Whip, defrosted

Mix flour, sugar, 1/4 pound plus 2 tablespoons butter (save the other 1/2 pound). When well mixed, add 1/2 cup walnuts. Reserve the other for top of cake. Press into a 9x13 pan and bake at 350 degrees for 20 minutes. Cool completely.

Then beat together the powdered sugar, vanilla, eggs and remaining 1/2 pound butter until light and fluffy (about 15 minutes). Spread this mixture over cooled crust. Then spread the pineapple over that. Then cover with the sliced bananas and drizzle with chocolate syrup. Spread with Cool Whip and sprinkle with nuts. Keep refrigerated. (Dessert has to be eaten within 24 hours or it starts to weep.)