Combine graham cracker crumbs and melted margarine in a bowl.

Press the mixture firmly into the bottom of a 13x9x2 inch pan to form the crust.

In a separate bowl, beat the eggs with sugar, flour, and pineapple juice.

Cook the egg mixture in a saucepan over medium heat until it thickens, stirring constantly.

Remove from heat and let cool completely.

Once cooled, add the soft margarine and confectioners' sugar to the cooked mixture. Beat until smooth and creamy.

Spread the creamy filling evenly over the graham cracker crust.

Drain the crushed pineapple well and spread it over the filling.

Slice the bananas and arrange them over the pineapple.

Spread Cool Whip topping evenly over the bananas and pineapple.

Sprinkle pecans over the Cool Whip.

Garnish with cherries.

Refrigerate the cake overnight to allow it to set properly.

Optional: Brush the banana slices with Fruit-Fresh to prevent browning.