2 c. graham cracker crumbs
3 sticks butter
2 c. confectioners' sugar
2 eggs
1 tsp. vanilla
1 (16 oz.) can crushed pineapple well drained
3 to 4 bananas
1 (12 oz.) Cool Whip

Mix graham cracker crumbs and 1 stick of melted butter. Press into bottom of 13 x 9 x 2 inch pan. Place pan in refrigerator to cool while you make the spread.

Beat by hand for 20 minutes (or 10 minutes by mixer) until light and fluffy, the confectioners' sugar, eggs, 2 butter sticks. Blend in 1 teaspoon of vanilla. Spread over cracker crumbs. Add pineapple on top of the spread. Slice bananas into quarters and place on top of pineapple. Cover with Cool Whip. Place in refrigerator until ready to serve. Sprinkle with chopped nuts and decorate with maraschino cherries or fresh strawberries.