Banana Split Cake

• 4 c. graham cracker crumbs
• 3 sticks margarine, softened
• 1 egg
• 1 lb. box powdered sugar
• 16 oz. can chunky pineapple, drained
• 4 large bananas
• 1 (13 oz.) Cool Whip
• 6 oz. maraschino cherries
• 1/2 c. chopped pecans

1. Drain pineapple into deep bowl.
2. Slice bananas into pineapple juice.
3. Let sit.
4. Mix 1 stick softened margarine into graham cracker crumbs.
5. Press into bottom of 9 x 13-inch Pyrex pan. Refrigerate while mixing other ingredients.
6. Mix 2 sticks softened margarine and 1 egg in mixing bowl.
7. Fold in sugar.
8. Mix for 15 minutes.
9. Spread over graham cracker crust.
10. Spread pineapple over margarine and sugar layer.
11. Take bananas out of juice; place over pineapple layer.
12. Spread Cool Whip over bananas.
13. Sprinkle chopped nuts and cherries over top.
14. Refrigerate overnight.

graham cracker crumbs, margarine, egg, powdered sugar, chunky pineapple, bananas, maraschino cherries, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236010 (may not work)