Banana Split Cake - cooking recipe

Ingredients

1 stick oleo
2 c. graham cracker crumbs
1/4 c. sugar
2 eggs
2 c. powdered sugar
2 sticks oleo
5 or 6 sliced bananas
2 (20 oz.) cans crushed pineapple, drained
Cool Whip
chopped nuts
coconut
maraschino cherries

Preparation

Mix the first 3 ingredients.
Pat into a 13 x 9-inch cake pan and refrigerate. Beat the eggs, powdered sugar and oleo for 15 minutes. Spread over graham cracker crust.
Cover with the bananas. Spread the pineapple over top and cover with Cool Whip. Sprinkle with the nuts, coconut and cherries. Refrigerate 48 hours.