What's Cooking? - Banana Split Cake

In our family, we don't seem to go for traditional Birthday cakes. My favorite is a meringue torte, Poppy's is a pudding cake and my DS always had to have Pizza with candles. He hates sweets.

When Poppy was a girl her grandmother made a Banana Split cake. After every bite she took, she mmmmed with delight. After that it became her special Birthday cake. It's her birthday this week, so I'd better get the ingredients and make it for her.

I thought I'd share the recipe for those of you who might want to try a sinfully delicious (no calorie, wink) recipe. Originally posted in 2010.

2 cups graham crackers
1 stick oleo margarine (melted)
2 cups powdered sugar
2 sticks softened oleo margarine
2 eggs
1 t vanilla
6 bananas
peanuts
maraschino cherries
1 can crushed pineapple (in syrup)
1 pkg Dream Whip

Mix graham crackers and melted margarine together and press in a 9” X 13” pan.
Beat powdered sugar and soft margarine together until well blended.
Add eggs and vanilla and beat 10 to 15 minutes until really fluffy.
Spread mixture over graham crackers in pan. Peel bananas, cut in half lengthwise and place over mixture.
Prepare Dream Whip according to package and fold in the pineapple.
Spread the whip topping pineapple mixture over the top of cake.
Sprinkle nuts on top and place cherries so there will be on on each piece.
Refrigerate.

I cover with foil and refrigerate for 24 hours. I think it tastes better after one day. Not to worry about leftovers, you won't have any. (We have never gotten sick, but always keep extra clean when working with raw eggs)