BANANA SPLIT CAKE

Ingredients:

• 2 cups graham cracker crumbs
• 3 sticks butter or margarine, divided
• 2 cups powdered sugar
• 1 tsp. vanilla
• 2 eggs
• 4 large bananas, sliced
• 20 oz. can crushed pineapple, well drained
• 9 oz. carton Cool Whip, thawed
• 3/4 cup chopped nuts (preferably pecans)
• 1/2 cup maraschino cherries

Instructions:

1. Mix graham cracker crumbs with 1 melted stick of margarine. Spread this crust into the bottom of a 9 x 13-inch pan.
2. Beat the remaining 2 sticks of margarine, powdered sugar, vanilla, and eggs on high speed for 12–15 minutes.
3. Spread the egg mixture over the graham cracker crust.
4. Layer the sliced bananas over the egg mixture.
5. Spread the well-drained pineapple over the bananas.
6. Top with a layer of whipped topping.
7. Garnish with chopped nuts and cherries.
8. Let chill in the refrigerator for at least 8 hours or up to 24 hours.
9. Cut into small squares and serve.