Banana Split Cake - Chilled Cream, Graham Cracker Crust

• 2 cups (475 ml) graham cracker crumbs
• 1 stick margarine
• 2 tbsp (30 ml) granulated sugar
• 2 cups (475 ml) powdered sugar
• 2 sticks margarine (1 cup)
• 2 eggs
• 2 ripe bananas
• 1 can crushed pineapple
• 1 container whip cream (cool whip)
• 3/4 cup (175 ml) chopped pecans
• 1 small jar maraschino cherries

1. Mix graham cracker crumbs, margarine, and granulated sugar in 9 inch x 13 inch pan.
2. Spread, press and chill while preparing filling.
3. Mix powdered sugar, margarine and eggs.
4. Beat for 20 minutes.
5. VERY IMPORTANT!
6. Pour into crust.
7. Layer bananas.
8. Layer crushed pineapple.
9. Layer cool whip.
10. Sprinkle nuts and decorate with maraschino cherries.
11. Refrigerate for 24 hours, keep chilled.
12. You can vary this recipe by changing the toppings.
13. For example: add or substitute chocolate syrup, strawberries or strawberry syrup.

graham cracker crumbs, margarine, sugar, powdered sugar, margarine, eggs, bananas, pineapple, container whip cream, pecans, maraschino cherries

Taken from online-cookbook.com/goto/cook/rpage/0000F2 (may not work)