Strawberry Banana Split Cake

• FOR THE CRUST:
• 2 cups Graham Cracker Crumbs
• 1/2 cups Butter (1 Stick)
• 1/4 cups Granulated Sugar
• _____
• FOR THE FILLING:
• 1-1/2 stick Butter, Softened
• 3 cups Confectioners Sugar
• 1-1/2 Tablespoon Milk
• 1-1/2 teaspoon Vanilla
• _____
• FOR THE TOPPING:
• 1 pound Fresh Strawberries, Hulled And Sliced
• 2 whole Bananas, Sliced
• 1 can Crushed Pineapple- (20 Oz) -drained
• 16 ounces, fluid Whipped Topping
• Optional Toppings: Shredded Coconut, Chocolate Syrup, Etc

1. For the crust: combine the graham cracker crumbs, butter and sugar in a bowl and then press into an ungreased 13x9x2 dish. Chill for 1/2 hour.
2. In a mixing bowl, cream butter, confectioners' sugar, milk & vanilla. Spread over crust, chill for 1/2 hour.
3. Layer strawberries, bananas, pineapple, and coconut (if desired). Any fruit can be substituted and chocolate syrup can be added also. Spread Cool Whip over the fruit. Top with nuts or toasted coconut. Keep refrigerated.

graham cracker crumbs, butter, ubc, filling, butter, confectioners sugar, milk, vanilla, fresh strawberries, bananas, pineapple, chocolate syrup

Taken from tastykitchen.com/recipes/desserts/strawberry-banana-split-cake/ (may not work)