2 c. graham cracker crumbs
1 2/3 c. butter, divided
2 eggs
2 c. confectioners' sugar
1 tsp. vanilla
3 lg. or 6 sm. bananas
1 (16 oz.) can crushed pineapple, drain and reserve juice
1 sm. carton Cool Whip
Chocolate syrup
Chopped nuts
Maraschino cherries

Melt 2/3 cup butter and mix with cracker crumbs. Press into bottom of a 9x13x2 inch baking pan. Beat remaining cup of butter with eggs, confectioners' sugar and vanilla. Spread mixture over crumbs. Slice bananas and dip in reserved pineapple juice. Drain well. Arrange bananas on butter-sugar layer. Top with crushed pineapple. Spread Cool Whip over pineapple. Drizzle with chocolate syrup. Sprinkle with nuts and cherries. Chill 8 hours or overnight. Makes about 20 servings.