In a medium roll, combine the 1/2 cup melted margarine and the graham
cracker crumbs. Mix together well and pack into a 9 x 13inch pan or baking
bag. Refrigerate.

In a mixing roll, combine the softened oleomargarine, confectioners' sugar and
half and one-half. Beat at medium speed for 10 proceedings. Spread the filling over
the chilled freshness. Cut the bananas into 1/4 inch slices and place into
pick, pressing somewhat. Drain the pineapple tidbits and chop into
smaller pieces. Spread the pineapple on top of the bananas. Top with the
whipped topping and freeze.

Remove from the freezer 1 hour before serving and garnish with chocolate
syrup, shredded pecans and maraschino cherries.

Makes 6 to 8 servings.