2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. butter
2 c. sifted powdered sugar
2 eggs
5 bananas
1 (15 1/2 oz.) can crushed pineapple, well drained
1 (8 oz.) container frozen whipped dessert topping, thawed
Semi-sweet chocolate, shredded
1/3 c. chopped nuts (optional)
Maraschino cherries

In mixing bowl, toss together graham cracker crumbs and melted 1/2 cup butter. Press crumb mixture onto bottom of a 13 x 9 inch baking pan.

In a small mixer bowl heat remaining 1/2 cup butter about 30 seconds until softened. Add powdered sugar; beat until fluffy. Beat in eggs. Spread egg mixture over crumb mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple over bananas.

Spread with dessert topping and sprinkle with chocolate and nuts, if desired. Cover and refrigerate at least 4 hours before serving. Cut into squares to serve. Top each with cherry. Cover and chill to store. Serve 15.