Make this the day before.

1/2 c. butter, melted
2 c. crushed graham crackers (28 crackers)
2 eggs
2 c. powdered sugar
3/4 c. butter, softened
1 tsp. vanilla
1 (20 oz.) can crushed pineapple, well drained
4 med. bananas, sliced
1 (9 oz.) carton whipped dessert topping
1/2 c. coarsely chopped pecans
1 (4 oz.) jar Maraschino cherries, drained

In mixing bowl combine the 1/2 cup melted butter and the crushed graham crackers. Pat into bottom of 13 x 9 x 2 inch pan. Set aside.

In a large mixer bowl beat eggs at high speed with an electric mixer about 4 minutes or until light and lemon-colored. Add the powdered sugar, 3/4 cup softened butter, and vanilla. Beat 5 minutes more. Spread over crumb layer in pan. Chill 30 minutes.

Spread drained crushed pineapple over egg mixture. Arrange bananas over pineapple. Cover with whipped topping. Sprinkle with pecans. Cover; refrigerate 6 hours or overnight.

Before serving dessert, garnish with cherries. Makes 12 servings.