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Banana Split Cake

Submitted By : Linda Jonas
Serves : 4:30
Prep. Time : 12-16

1 1/2 cup butter - room temperature, divided
1 1/2 cups crushed graham crackers
2 cups powder sugar
2 eggs
4 bananas - peeled, sliced
16 oz. can crushed pineapple - drained well
8 oz. tub Cool Whip®
1/2 cup crushed nuts - of your choice
1 sm. jar maraschino cherries - drained, halved

-Combine 1/2 cup butter with the graham cracker crumbs and press into bottom of a 9" X 13" pan.
-In a mixer bowl, beat together remaining butter, powdered sugar, and eggs with an electric mixer on medium speed for 15 minutes.
-Spread mixture over graham cracker crust.
-Layer banana slices over the filling.
-Spread the drained pineapple over the bananas.
-Spread the Cool Whip® over the pineapple.
-Sprinkle the crushed nuts over the Cool Whip®.
-Place cherry halves around edges of cake.
-Refrigerate 4 hours or overnight.