Crust:  Melt butter or margarine.  In a large bowl, place graham cracker crumbs and sugar; add melted butter or margarine.  Mix well, then press into a 13"x9" oblong pan, or two 9" round pie pans.

Filling:  Melt butter or margarine.  Pour sugar into a large bowl.  Add the eggs and melted butter or margarine.  Mix well with an electric mixer, for at least 15 minutes.  Spread this mixture over the crust(s).

Topping:  Drain the juice from the crushed pineapple, then spread the pineapple onto the filling.  Slice the four bananas and place the slices on top of the pineapple.  Cover with the whipped topping, then garnish with the nuts and cherries. Refrigerate until solid, about one to two hours, before serving.  Original recipe from Mrs. J. Irwin.

Note:  You can either buy graham cracker crumbs, or make them by crushing 18 whole graham crackers (each whole cracker has four small sections).

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