Eggless Banana Split Cake

• --First Layer--
• 2 cups (475 ml) graham cracker crumbs
• 1 stick margarine, melted
• 1/4 cup (60 ml) sugar
• --Second Layer--
• 8 oz (224 grm) cream cheese, softened
• 1 cup (225 ml) confectioner's sugar
• 12 oz (336 grm) cool Whip
• 1 tsp (5 ml) vanilla
• --THIRD LAYER--
• 2 cups (475 ml) CRUSHED PINEAPPLE, WELL DRAINED
• 3-4 BANANAS
• --FOURTH LAYER--
• CHOCOLATE SYRUP
• 1 cup (225 ml) CHOPPED NUTS
• CHERRIES

1. Mix crumbs, melted butter and sugar together and spread in 9 x 13 inch pan.
2. For second layer, whip cream cheese, sugar, and vanilla together.
3. Fold in Cool Whip.
4. Spread all but 2 cups (475 ml) of mixture over top of first layer.
5. (Reserve 2 cups (475 ml) for the fourth layer.)
6. For the third layer spread pineapple over top.
7. Slice bananas and place on top of pineapple.
8. Cover with reserved cream cheese and Cool Whip mixture.
9. Drizzle with chocolate syrup.
10. Sprinkle with nuts and place cherries 2 inches apart on top.
11. Refigerate for 3-4 hours.

layer, graham cracker crumbs, margarine, sugar, layer, cream cheese, sugar, cool whip, vanilla, layer, pineapple, bananas, layer, chocolate syrup, nuts, cherries

Taken from online-cookbook.com/goto/cook/rpage/00080E (may not work)