Banana Split Dessert Cake

• 2 cups Graham Cracker Crumbs
• 1 cup Melted Butter
• 2 cups Confectioners Sugar
• 1-1/2 cup Butter
• 2 whole Eggs
• 3 whole Bananas, Sliced
• 12 ounces, weight Crushed Pineapple, Well Drained
• 12 ounces, weight Cool Whip
• 1/2 cups Crushed Walnuts Or Pecans
• 4 ounces, fluid Maraschino Cherries, Whole

1. Layer graham cracker crumbs evenly over a 8 x 11" dish. Drizzle melted butter over crumbs. Using a fork, mix until all crumbs are moistened, then press firmly into bottom of the pan.
2. Combine confectioner's sugar, butter, and eggs; mix until light and fluffy. Spread mixture evenly over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with crushed nuts, and then add one maraschino cherry per slice of "pie".
3. Cover and refrigerate for 6 hours or overnight! (If you can wait that long!)
4. (This can also be made into individual cupcakes, but it is essential that you chill them AT LEAST over night in order for them to set.)

graham cracker crumbs, butter, confectioners sugar, butter, eggs, bananas, pineapple, walnuts, maraschino cherries

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