2 c. graham cracker crumbs
3 sticks of butter
2 c. powdered sugar
2 eggs
1 (20 oz.) can crushed pineapple, drained
3 to 4 bananas
1 tsp. vanilla
1 can Comstock pie filling (cherry, apple or blueberry)
1 lg. carton Cool Whip
1/2 c. chopped walnuts, pecans or almonds

Melt 1 stick butter and mix with crumbs; press into 9 x 13 x 2 inch pan. Bake at 350 degrees for 8 minutes. Mix 2 sticks butter, eggs and powdered sugar; beat 5 minutes. Add vanilla, spread over cooled crust. Slice bananas over the filling. Spread pineapple over bananas. Spread Cool Whip, then pie filling. Sprinkle with nuts. Cool in refrigerator at least 2 hours before serving.