Banana Split Cake

• 6 c. all-purpose flour
• 1 1/2 c. chopped nuts
• 1 1/2 c. brown sugar, packed
• 1 lb. butter or margarine, softened
• 2 c. Cookie Crumb Crust Mix
• 1/4 c. butter or margarine, melted
• 2 eggs
• 1 c. butter or margarine, softened
• 2 c. powdered sugar
• 3 to 4 bananas
• 1 (15 1/4 oz.) can crushed pineapple, drained
• 1 (13 1/2 oz.) c. chopped nuts

1. In a medium bowl, combine Cookie Crumb Crust Mix and 1/4 cup melted butter or margarine.
2. Press into an unbuttered 13 x 9-inch pan.
3. In a medium bowl, combine eggs, 1 cup butter or margarine and powdered sugar; beat 10 to 15 minutes, until smooth.
4. Spread over crust mix that is in pan.
5. Slice bananas evenly over top of mixture.
6. Spread crushed, drained pineapple over bananas evenly. Top with whipped cream; sprinkle with nuts.
7. Refrigerate 3 to 4 hours.

allpurpose, nuts, brown sugar, butter, cookie, butter, eggs, butter, powdered sugar, bananas, pineapple, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456603 (may not work)