2 c. crushed graham crackers
2/3 c. butter or oleo, melted
Mix and press into 9×13 inch pan (bottom only)
2 sticks butter or oleo, softened
2 c. powdered sugar
1 tsp. vanilla
Beat until firm, spread over graham cracker crust.
3 large bananas, sliced, dip into pineapple juice and spread over filling.
1-16 0z. or larger crushed pineapple, well drained
spread over bananas.
Spread 1 large container Cool Whip over entire cake.
Spread chopped nuts and maraschino cherries over entire cake and chill for at least 8 hours.