BANANA SPLIT CAKE Crust:

 

1 half sticks of butter, melted three cups graham cracker crumbs Combine collectively till moist, and press evenly right into a 9×13 pan. Put 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 Combine butter, confectioners sugar, and eggs on excessive pace for at the least quarter-hour, or till clean and fluffy. Pour into ready crust

 

. Unfold evenly, and prime on this order: banana slices, crushed pineapples, cool whip, pecans, and cherry halves.

 

 Refrigerate for not less than 2 hours. Serve and revel in —