n n n Melt ½ a cup of margarine and mix together with 2 cup graham crackers. Pat this mixture firmly into the bottom of a 9 by 13 pan.n n n n Beat eggs on high speed until light, about 4 minutes.n n n n Add powdered sugar, soft margarine, and vanilla then beat about 5 minutes.n n n n Spread graham cracker crumbs along the bottom of a 9x13 pan then spread cream mixture over top of graham cracker crust.n n n n Chill for 30 minutes.n n n n Spread pineapple over cream mixture.n n n n Arrange bananas over pineapple.n n n n Cover with Cool Whip, sprinkle with pecans.n n n n Cover and refrigerate for 6 hours or overnight.n n n n Garnish with sliced cherries before serving.n nn