Banana Split Cake

2 cups Graham Cracker Crumbs
1 stick melted Butter
2 cups Powdered Sugar
1 tsp. Vanilla extract
2 medium eggs
2 sticks softened butter
2 or 3 bananas
1 (20 oz.) can Crushed Pineapple, drained
1 jar chopped Maraschino Cherries
1 large Cool Whip


Mix together the graham cracker crumbs and the melted butter. Press into a 9 x 13 cake pan. Combine the sugar, vanilla, eggs and softened butter in a bowl and beat for 6 to 7 minutes until fluffy. Spread mixture on top of the graham cracker crust.


Slice the bananas on top of the mixture. Add the drained pineapple on top of bananas. Spread the Cool Whip on top of the pineapple. Add the chopped cherries to the top of the Cool Whip. Chopped nuts can be added to the top.

Place in refrigerator for at least 6 to 8 hours to set.

*You can dip the banana slices in the pineapple juice before you layer them onto mixture.