CRUST:

1 c. flour
1 stick butter (soft)
1 c. chopped nuts

Mix-Pat into bottom of 9 x 13 inch pan. Bake 350 degrees 20-25 minutes. Cool.

FRUIT AND FILLING:

Drain 2-20 oz. cans crushed pineapple, slice 5 bananas 1/2 inch thick. Put in pineapple juice. Cream 2 sticks butter till fluffy. Add 2 eggs. Beat. Add 1 1 pound box powdered sugar. Beat well. Spread over crust. Spread bananas-drained and pineapple on top. Top with 13 oz. Cool Whip mixed with rum flavoring. Refrigerate overnight. Garnish with cherries and nuts.