1 graham cracker crust
2 bananas
1 can crushed pineapple (slightly drained)
1 container Cool Whip

FILLING:

2 eggs
2 c. confectioners' sugar
1 tsp. vanilla
1 stick butter

Soften butter. Add confectioners' sugar, vanilla and eggs. Beat with mixer until very thick. Spread in the bottom of the graham cracker crust.

Slice bananas over the filling. Cover with crushed pineapple. Cover pineapple with Cool Whip. Chopped pecans may be sprinkled over the top or chopped cherries or whole cherries may be used. Chill for at least 2 hours before serving.