2 c. graham crackers
4 or 5 bananas, sliced
1/2 c. maraschino cherries
1/2 c. butter
2 eggs
20 oz. can crushed pineapple, well drained
1 (8 oz.) bowl Cool Whip
3/4 c. chopped nuts
1 3/4 c. powdered sugar

Combine crumbs and 1/2 cup butter, melted. Press in 9 x 13 pan. Chill. In small mixing bowl, combine eggs, 1/2 cup butter and powdered sugar. Beat on high speed about 5 minutes until thick and creamy. Spread on chilled crust. Arrange sliced bananas, slightly overlapping, to cover creamed mixture. Spread well drained pineapple over bananas. Top with Cool Whip. Sprinkle with nuts and cherries. Cover and refrigerate 10 to 12 hours.