2 cups graham cracker crumbs
1/2 cup (1 stick butter), melted
2 cups confectioners' sugar
1 cup (2 sticks) butter
2 eggs
1 teaspoon vanilla extract
5 bananas (not over-ripe)
1 (20 ounce) can crushed pineapple, drained
1 large container Cool Whip
1 cup pecans or walnuts, chopped
Red maraschino cherries

Layer into a 13 x 9-inch glass cake pan as follows:

First layer: Mix 1 stick softened margarine with graham cracker crumbs. Press into bottom of pan. Bake at 350 degrees F for about 5 minutes.

Second layer: Melt 2 sticks margarine and mix in confectioners' sugar. Beat until cool. Add eggs and vanilla extract and beat at high speed for 15 minutes. Spread over crust.

Third layer: Drain pineapple, reserving juice. Slice bananas lengthwise, drenching each slice in pineapple juice to prevent darkening. Lay on banana slices. Pour on pineapple and cover with Cool Whip.

Sprinkle nuts over the top. Garnish with maraschino cherries. Chill. Freezes well.