Banana Split Cake

• 1 cup low fat graham cracker crumbs
• 2 tablespoons Splenda sugar substitute
• 4 tablespoons margarine
• 1 (8 ounce) package low-fat cream cheese
• 34 cup confectioners' sugar
• 2 bananas, sliced
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen light whipped dessert topping, thawed
• 1 (8 ounce) jar maraschino cherries, drained

1. Combine the graham cracker crumbs, splenda and melted butter.
2. Mix together and press into a 8x8 inch cake pan; refrigerate until chilled.
3. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.
4. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
5. Top with cherries; refrigerate and serve chilled.
6. Enjoy!

graham cracker crumbs, splenda sugar substitute, margarine, cream cheese, confectioners, bananas, pineapple, maraschino cherries

Taken from www.food.com/recipe/banana-split-cake-300293 (may not work)