In a mixing bowl, toss together the graham cracker crumbs and the melted 1/2 cup butter. Press crumb mixture onto bottom of a 13x9x2 inch baking pan. In a small mixer bowl, beat the remaining 1/2 cup butter about 30 seconds until softened. Add powdered sugar, beat until fluffy. Beat in eggs. Spread egg mixture over crumb mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple over bananas. Spread with dessert topping. Sprinkle with chocolate and the nuts, if desired. Cover, refrigerate at least four hours before serving. Cut into squares to serve. Top each with a cherry. Cover and chill to store.
Cajun Country -- New Iberia, Louisiana