2 c. graham cracker crumbs
1 1/2 sticks (3/4 c.) butter, melted
1 c. butter, softened
2 eggs
2 c. powdered sugar
1 (20 oz.) can crushed pineapple, drained
5 bananas
1 (16 oz.) Cool Whip
Chocolate syrup, nuts, maraschino cherries

Mix graham crackers with 3/4 cup melted butter and press in the bottom of a 9x13 inch pan. Cream 1 cup butter, eggs and powdered sugar. Spread over crust and refrigerate overnight.

In the morning, drain pineapple. Slice bananas lengthwise and place on filling. Put pineapple over bananas. Top with Cool Whip. Drizzle with chocolate syrup and decorate with nuts and cherries. Chill thoroughly. Keep refrigerated.