Veronica's Mom's Banana Split Cake

• 34 cup butter, softened
• 3 cups graham cracker crumbs
• 1 cup butter, softened
• 2 cups confectioners' sugar
• 2 eggs
• 1 teaspoon vanilla
• lemon juice (optional)
• 4 -6 bananas
• 12 ounces whipped cream (or make your own)
• 12 cup chopped nuts (or more if you're like me)
• 15 ounces crushed pineapple (well drained)
• maraschino cherry, sliced

1. CRUST: Combine cracker crumbs& butter and mix.
2. Press into a 9 x 13 pan.
3. Set aside.
4. FILLING: In a mixing bowl, combine the butter, sugar, eggs and vanilla.
5. Beat for about 20 minutes.
6. Pour on top of the cracker crumb crust.
7. Set aside.
8. TOPPING: Slice the banana's lenghtwise and (optional) dip in lemon juice to prevent browning.
9. Arrange the banana slices on top of the batter.
10. Spread the WELL DRAINED crushed pineapples over the bananas.
11. Spread the whipped cream on top.
12. Sprinkle with nuts and cherries.
13. Chill for a few hours.
14. Cut and serve.
15. Variations:
16. Cut up some fresh strawberries and layer on top of bananas, then add your pineapple.
17. Grate dark chocolate on top of strawberries or bananas before adding your pineapple.
18. Heat up some carmel and hot fudge ice cream toppings and drizzle on top of the nuts and cherries.

butter, graham cracker crumbs, butter, sugar, eggs, vanilla, lemon juice, bananas, cream, nuts, pineapple, maraschino cherry

Taken from www.food.com/recipe/veronicas-moms-banana-split-cake-38508 (may not work)