Banana Split Cake

This is my favorite spring and summer cake recipe. I love to have an excuse to make it because it's just not something you make for "everyday" ...

Banana Split Cake

Bottom layer:
2 cups of crushed graham cracker crumbs (about 1 sleeve)
1 stick melted margarine

Mix together in a medium size bowl and then press into the bottom of a
13 x 9 pan. Put pan in refrigerator to help firm it up while you make the filling.

Filling:
2 eggs
2 cups confectioners’ sugar
2 sticks of margarine (softened)
1 teaspoon of vanilla

Beat eggs, sugar, margarine and vanilla for 10 minutes (yep! 10 minutes) scraping sides of bowl occasionally. Spoon filling on top of the crumb layer and spread carefully so you don’t break the crust.

Fruit layer:
On top of filling put a layer of banana slices (about 3 medium size bananas). Next evenly spread crushed pineapple (use a 20 oz. can that has been very well drained) over the top of the bananas. Finally, top with a layer of sliced strawberries.

Frosting:
Top with a medium size container of Cool Whip (I use Cool Whip Lite). Sprinkle with finely chopped walnuts.

Chill in refrigerator for several hours or preferably overnight before serving.