CRUST:

2 c. graham cracker crumbs
1/2 c. melted butter

FILLING:

2 c. powdered sugar
2 eggs
1 c. softened butter

4-6 lg. bananas
1 (14 oz.) bowl Cool Whip
1 (20 oz.) can crushed pineapple, well drained
1 qt. strawberries (optional)
1/2 c. walnuts (optional)

Press crust into 9x13 inch pan and chill in freezer 15 minutes.

Beat on medium speed exactly 20 minutes the sugar, eggs and butter. Spread evenly over crust. Place bananas cut side down over filling and spoon pineapple evenly over bananas. Cover with strawberries, if desired. Cover with Cool Whip. Sprinkle with nuts, if desired. Chill 3 hours or overnight in refrigerator.