Banana Split Dessert

2 cups graham cracker crumbs
1/2 cup (1 stick butter), melted
2 cups confectioners' sugar
1 cup (2 sticks) butter
2 eggs
1 teaspoon vanilla extract
5 bananas (not over-ripe)
1 (20 ounce) can crushed pineapple, drained
1 large container Cool Whip®
1 cup pecans or walnuts, chopped
Red maraschino cherries

Layer into a 13 x 9-inch glass cake pan as follows:

First layer: Mix 1 stick softened margarine with graham cracker crumbs. Press into bottom of pan. Bake at 350 degrees F for about 5 minutes.

Second layer: Melt 2 sticks margarine and mix in confectioners' sugar. Beat until cool. Add eggs and vanilla extract and beat at high speed for 15 minutes. Spread over crust.

Third layer: Drain pineapple, reserving juice. Slice bananas lengthwise, drenching each slice in pineapple juice to prevent darkening. Lay on banana slices. Pour on pineapple and cover with Cool Whip®.

Sprinkle nuts over the top. Garnish with maraschino cherries. Chill. Freezes well.

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