Monday, June 13, 2011

Banana Split Cake: Yummy and Easy!

You will need:

3 sticks margarine, softened
2 cups graham cracker crumbs
2 cups confectioners' sugar
4 large bananas
20-oz can crushed pineapple (drained)
12-oz container frozen whipped topping, thawed
1 cup chopped nuts
maraschino cherries
Melt 1 stick margarine and mix with graham cracker
crumbs. Press onto bottom of a 9x13 inch pan.
Combine confectioners' sugar and 2 sticks margarine.
Gently fold in 1 cup frozen whipped topping, then spread
on top of crumbs.  Slice bananas over the sugar mixture;
then spoon pineapple onto this layer.  Spread remaining
whipped topping on top, and sprinkle with nuts.  Place
cherries on top. Refrigerate 3 to 4 hours or overnight.

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