Banana Split Cake

• 3 sticks margarine, softened
• 2 c. graham cracker crumbs
• 2 c. powdered sugar
• 2 eggs
• 4 to 6 bananas
• 1 (15 1/4 oz.) can crushed pineapple, drained
• 1 (8 oz.) container frozen whipped topping, thawed
• 1 (4 oz.) bottle maraschino cherries, drained
• chopped nuts (optional)

1. Melt 1 stick margarine in a saucepan.
2. Combine with cracker crumbs; press into a 13 x 9 x 2-inch pan.
3. Beat remaining margarine with powdered sugar and eggs for 15 minutes.
4. (Stop mixer off and on if it tends to overheat.) Pour mixture over cracker crumbs.
5. Slice bananas over this.
6. Top with pineapple and whipped topping.
7. Dot with cherries; sprinkle with chopped nuts. Refrigerate.
8. Better the second day.
9. Serves 10 to 12.

margarine, graham cracker crumbs, powdered sugar, eggs, bananas, pineapple, frozen whipped topping, maraschino cherries, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384929 (may not work)