BANANA SPLIT CAKE


2 c. graham cracker crumbs
2/3 c. butter, melted
2 sticks butter, softened
2 eggs
2 c. powdered sugar
1 tsp. vanilla
3 large bananas, sliced
16 oz. crushed pineapple, drained (save juices)
12 oz. whipped topping
chopped walnuts (optional)
maraschino cherries, chopped (optional)


Mix graham cracker crumbs and melted butter, and press in the bottom of a 9x13x2 inch pan. 

Beat the softened butter, eggs, sugar, and vanilla until firm. Spread over crumbs. Layer with banana slices, which have been dipped in the pineapple juice. Top with the crushed pineapple, then a thick layer of whipped topping. Sprinkle with nuts and maraschino cherry pieces, if desired. Chill at least 8 hours before serving. Refrigerate leftovers.


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