CRUST:

2 c. graham cracker crumbs
6 tbsp. butter, melted

Mix ingredients together in a 9 x 13 inch pan and press into shape. Refrigerate 1/2 hour.

FILLING:

1 stick butter, softened
2 c. powdered sugar, 10X
4 bananas
2 eggs
1 med. can crushed pineapple, drained

Mix together butter, eggs and sugar, then beat on high speed for 10 minutes. Spread over graham crust, then slice and place bananas over top. Cover with drained pineapple.

TOPPING:

Pecans, chopped
1 (8 or 10 oz.) Cool Whip
Maraschino cherries

Gently spread whipped topping over pineapple. Sprinkle with chopped pecans, and top it off with maraschino cherries. Make at least 4 hours before serving.