2 c. graham cracker crumbs
1/2 c. sugar
2 1/2 sticks butter
1/2 c. milk
2 tbsp. cornstarch
2 c. powdered sugar
2 tbsp. cornstarch
Cherries
1/2 c. Carnation evaporated milk
2 eggs
2 tbsp. flour
1 lg. can crushed pineapple
1/2 c. milk
3/4 c. pecans
Cool Whip

Mix graham cracker crumbs, 1/2 cup sugar, 1 1/2 sticks butter and 2 tablespoons flour. Press into 9 x 13 inch cake pan. Cover crust bottom with 1/2 cup pecans. Chill 3 hours. Mix 1 stick butter, powdered sugar, Carnation milk, regular milk, cornstarch and beaten eggs; heat over low heat until thick. Pour over crust and chill overnight. Spread 1 large can crushed chilled pineapple over this. Top with Cool Whip. Garnish with rest of nuts and cherries.