1/2 c. butter, melted
2 c. graham cracker crumbs
2 eggs
2 c. sifted powdered sugar
3/4 c. butter, softened
1 tsp. vanilla
1 (20 oz.) can crushed pineapple
4 med. bananas, sliced
9 oz. Cool Whip
1/2 c. coarsely chopped pecans
4 oz. jar maraschino cherries, drained

Combine the melted butter with the graham cracker crumbs and press in bottom of a 9x13 inch baking dish.

Beat eggs on high speed until light and fluffy, about 4 minutes. Add powdered sugar, 3/4 cup softened butter and vanilla to the eggs and beat 5 minutes. Spread over crust and chill 30 minutes.

Spread the can of crushed pineapple over the filling mixture. Arrange bananas on top of pineapple. Spread Cool Whip on top of fruits and sprinkle with the pecans. Garnish with the cherries. Refrigerate about 6 hours.