Banana Split Cake

• 1 can crushed pineapple
• 6 bananas, sliced
• 2 jars (7 oz. each) marshmallow creme
• 1 can cherry pie filling
• 1 pkg. pecans, crushed
• 1 box graham crackers crumbs
• 3 tsp. sugar
• 4 cups Cool Whip
• 3 tsp. butter
• 1 jar chocolate syrup
• Cherries

1. Melt butter in microwave dish.
2. Pour graham cracker crumbs, sugar, and butter in bowl.
3. Mix well.
4. Press into a 9x12-inch pan.
5. Spoon 1-1/3 cups Cool Whip over graham cracker crust, start layering bananas, pie filling, nuts, syrup, and pineapple.
6. Make at least 2 layers.
7. Spoon remaining 1-1/3 cups Cool Whip over layers.
8. Make two more layers using same ingredients.
9. Top with remaining Cool Whip.
10. Top with marshmallow cherries and nuts.
11. Refrigerate at least 2 hours.
12. Serve cold.
13. Refrigates up to 3 days.

pineapple, bananas, marshmallow creme, cherry pie filling, pecans, crackers crumbs, sugar, butter, chocolate syrup, cherries

Taken from www.foodgeeks.com/recipes/6336 (may not work)