Banana Split Cake

3 sticks margarine
2 cups crushed graham crackers
2 cups powdered sugar
2 eggs
3 or 4 bananas
1 large can crushed pineapple, drained
1 - 8 ounce carton Cool Whip
Cherries and nuts
1 teaspoon vanilla

Crust:
Use 1 stick of the margarine and graham cracker crumbs. Press into a 13 X 9 inch pan. Set aside.

Mix powdered sugar, vanilla, eggs, and 2 sticks of melted margarine with electric mixer on high speed until creamy, about 5 minutes. Spread over graham cracker crust. Pour can of drained, crushed pineapple over creamy mixture. Slice 3 to 4 bananas on top of pineapple. Spread Cool Whip over the bananas. Sprinkle cherries and nuts on top of Cool Whip. Keep in refrigerator. This is best when refrigerated for 24 hours before serving.

Go back to Cindy's Recipes

Get your Free Home Pages at Geocities