Banana Split Torte

• 2 c. graham cracker crumbs
• 2/3 c. melted margarine
• 1 c. softened butter
• 2 eggs
• 2 c. powdered sugar
• 1 tsp. vanilla extract
• 3 to 6 bananas
• 1 medium can crushed pineapple, drained (save juice from drained pineapple)
• 1 c. nondairy whipped topping
• chocolate syrup
• maraschino cherries
• chopped nuts

1. Mix cracker crumbs and melted margarine; press into a 9 x 13-inch pan to make a crust.
2. Set aside.
3. Beat butter, eggs, powdered sugar and vanilla until smooth and creamy and firm.
4. Pour over crust.
5. Peel and slice bananas.
6. Put them in the reserved pineapple juice for a few minutes to prevent browning; drain and arrange bananas on the creamed filling.
7. Spread the crushed pineapple over the bananas.
8. Top with the whipped topping and garnish with the cherries, nuts and then drizzle with the chocolate syrup.
9. Chill for at least 3 hours before serving.

graham cracker crumbs, margarine, butter, eggs, powdered sugar, vanilla extract, bananas, pineapple, nondairy whipped topping, chocolate syrup, maraschino cherries, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772078 (may not work)