#638 - Banana Split Cake

(by Shirley McNevich)

First layer: 2 cups graham cracker crumbs, 2/3 cup melted Parkay margarine.
Second Layer: 2 sticks Parkay margarine, 2 eggs, 2 cups Domino's powdered sugar, 1 tsp. vanilla
Third Layer: 3 large sliced bananas
Fourth Layer: 1 - 20oz. can Dole crushed pineapple (drained--save the juice)
Fifth Layer: 1 - 8oz. Cool Whip
Sixth layer: 1/2 cup chopped nuts, maraschino cherries for garnish

First layer: in a bowl add graham cracker crumbs and melted Parkay--press mixture into the bottom of a greased 9 x 13 cake pan.

Second layer: in a mixer add 2 sticks Parkay, eggs, powdered sugar and vanilla--beat until firm. Scoop this mixture on top of the graham cracker layer.

Third layer: slice the bananas into coin shapes pieces and dip each in the saved pineapple juice--spread the sliced bananas evenly over the top of the batter layer.

Fourth layer: spoon the drained crushed pineapple on top of the sliced bananas.

Fifth layer: spoon Cool Whip evenly over top of the crushed pineapple.

Sixth layer: sprinkle the top of the cake with the chopped nuts. Garnish with maraschino cherries (pat each cherry dry with a paper towel before placing on cake). Refrigerate overnight before serving.