Crust:
2 c. graham cracker crumbs
1 stick margarine
Filling:
2 c. powdered sugar
2 eggs
2 sticks margarine
Layering:
4 large bananas, sliced and dipped in pineapple juice
1 large can drained crushed pineapple
1 (8 oz.) container Cool Whip
2 tbsp. pecans
Maraschino cherries
Press crust into 9x13 inch pan. Beat filling until creamy. Spread on top of crust. Layer with sliced bananas, crushed pineapple, and Cool Whip. Dot with cherries and nuts. Refrigerate overnight.
