Banana Split Cake

• 1 lb banana
• 1 12 cups soft butter
• 2 eggs
• 2 cups powdered sugar
• 1 (10 ounce) can crushed pineapple
• 1 (8 ounce) jar maraschino cherries
• 1 (16 ounce) container Cool Whip or 1 (16 ounce) container Cool Whip Free (or 2 8oz tubs)
• 2 cups graham cracker crumbs
• 12-1 cup nuts (optional)

1. Melt 1/2 c butter and mix with gram cracker crumbs and press into a 13x9 pan.
2. Then set aside in fridge while making the custard (step 2).
3. Beat together 1 c soft butter, eggs, and sugar for no more than 15 minutes.
4. Then spread on to gram cracker crumb crust.
5. Drain crushed pineapples and spread over the custard.
6. Cut maraschino cherries in half and spread over the pineapple.
7. Peel and cut bananas into coin size and spread on top of cherries.
8. To finish top with Cool whip and nuts (which are optional).
9. Once assembled let sit in fridge for about 1 hr before serving.

banana, butter, eggs, powdered sugar, pineapple, maraschino cherries, tubs, graham cracker crumbs, nuts

Taken from www.food.com/recipe/banana-split-cake-105405 (may not work)