1/2 C. butter or margarine, melted
2 C. graham cracker crumbs
2 eggs
2 C. powdered sugar, sifted
3/4 C. butter or margarine, softened
1 tsp. vanilla
1 – 20 oz. can crushed pineapple, well drained
4 medium bananas, sliced
1 – 9 oz. container frozen whipped topping, thawed
1/2 C. pecans, coarsely chopped
1-4 oz. jar maraschino cherries

Combine melted butter and cracker crumbs. Press into bottom of 9×13″ pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, butter and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over the pineapple. Cover with whipped topping. Sprinkle with pecans. Garnish with cherries.

TIP: To keep bananas from turning brown, soak in drained juice before putting in dessert.

Author:       Categories: Cookbook, Desserts

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