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2 c. graham cracker crumbs
1/2 c. melted butter
3/4 c. soft margarine
2 eggs
2 c. confectioners sugar
1 tsp. pure vanilla extract
1 can crushed pineapple
5 bananas
1 container Cool Whip (your choice of size; lots, ummm)
chopped pecans (your choice again)
Hershey's syrup

Mix graham cracker crumbs with melted butter. Press into a 13
x 9-inch pan and refrigerate for 30 minutes. Prepare soft
margarine, eggs, confectioners sugar and vanilla. Beat at highest
speed until light in color, about 8 minutes. Spread on top of
chilled crumbs.

Drain well can of crushed pineapple. Set aside. Slice 5
bananas and arrange in rows on top of cream filling. Use your
hands. Sprinkle the drained pineapple on top of bananas. Cover
pineapple with one container of Cool Whip. Top with chopped
pecans. Drizzle Hershey's syrup on the top. Candied cherries or
maraschino cherries arrange on top (optional). Refrigerate until
ready to serve.

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