Melt one stick butter in 9 x 13 inch pan. Add 2 cups graham cracker crumbs. Mix well and press on bottom of pan. Beat until creamy 8 ounce cream cheese (softened), 1 small package instant vanilla pudding, and 2 cups milk. Place on graham crust and spread evenly. Slice 4 medium bananas and lace on top. Drain well. Place 2 cups crushed pineapple (#303 can - 32 oz.) and place over bananas. Cover with large Cool Whip. Sprinkle with chopped nuts. Optional - decorate with 1/4 cup cut up maraschino cherries. Refrigerate 4-5 hours or overnight. Very rice. Serves 20-25.