BANANA SPLIT CAKE

safe link bsplitBANANA SPLIT CAKE
Crust:
1 1/2 sticks of butter, melted
3 cups graham cracker crumbs
Mix together until moist, and press evenly into a 9×13 pan. Set aside.

Filling:
2 sticks of butter [I find that parkay works best]
2 cups confectioners sugar
2 eggs
6 or 7 banana’s, sliced
1 can crushed pineapples, drained
chopped pecans
Maraschino cherries, halved
1 container of cool whip
Mix butter, confectioners sugar, and eggs on high speed for at least 15 minutes, or until smooth and fluffy. Pour into prepared crust. Spread evenly, and top in this order: banana slices, crushed pineapples, cool whip, pecans, and cherry halves. Refrigerate for at least 2 hours.