Banana Split Cake

Base of Cake- Two options!

Graham Cracker Mixture

1 cup flour
1/2 cup nuts
1/4 cup brown sugar
1 stick butter or margarine *I only use butter when baking.

OR (below is what I used for my cake)

2 cups crushed graham crackers
1/4 lb butter (I used one stick of salted butter)

Powdered Sugar Mixture
Beat until fluffy-

2 cups powdered sugar
2 eggs
1/2 lb butter (I used one stick of salted butter)
1 tsp vanilla

Press graham cracker mixture together into 9x13 pan. Then pour powdered sugar mixture on top of graham cracker mixture. Bake at 350 for 15 minutes.

*Original recipe leaves out the step of combining the two mixtures prior to baking. So what I originally did was baked the graham cracker mixture first. When I was making the powdered sugar mixture, I realized that needed to be cooked too so I don't give anyone food poisoning from uncooked eggs! I had to pour the mixture on top of the already cooked graham cracker mixture and bake again. Yikes. I worked out OK but just don't want you guys to get anyone sick by following this one exactly!

Once the crust is done and cooled:

2 cups crushed pineapple
14oz strawberries
4 bananas
container of cool whip
1 cup peanuts
cherries

1. drain 2 cups crushed pineapple and spread it on top of the graham cracker mixture.
2. Cut strawberries in half and place on top of pineapple. (Since out of season, I used a 14oz pkg frozen diced strawberries and let those defrost prior to putting on the cake.)
3. Slice 4 bananas and place on top of strawberries (I cut them into little circles but I guess you could just cut in half)
4. Spread defrosted container of Cool Whip on top of bananas.
5. Garnish with cherries and nuts.

Chill overnight or at least 2 hours.