Banana Split Cake
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup butter
2 cups powdered sugar
One 15 1/2-ounce can crushed pineapple, well drained
One 8-ounce coolwhip, thawed
Semi-sweet chocolate, grated
1/3 cup chopped nuts
1/3 cup toasted coconut flakes
In a mixing bowl, toss together the graham cracker crumbs and the melted 1/2 cup butter. Press crumb mixture onto bottom of a 13x9 baking dish.
In a small mixer bowl, beat the remaining 1/2 cup butter about 30 seconds till softened. Add powdered sugar; beat till fluffy. Beat in eggs.
Spread egg mixture over crumb mixture.
Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple over bananas. Spread with coolwhip. Sprinkle with chocolate, coconuts and the nuts.
Cover; refrigerate at least 4 hours before serving. Cut into squares to serve. Top each with a cherry. Cover and chill to store.