Banana Split Dessert

2 cups of graham cracker crumbs
1/2 cup of butter, melted
1/2 cup of butter or margarine
2 cups sifted powdered sugar
2 eggs
5 bananas
One 15-1/2 oz can crushed pineapple, well drained
One 8 oz container frozen whipped dessert topping, thawed
Semisweet chocolate, shredded
1/3 cup chopped nuts (optional)
Maraschino cherries

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.

Serves 15.

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Cajun Country -- New Iberia, Louisiana