Banana Split Cake - cooking recipe

Ingredients

4 c. graham cracker crumbs
3 sticks margarine, softened
1 egg
1 lb. box powdered sugar
16 oz. can chunky pineapple, drained
4 large bananas
1 (13 oz.) Cool Whip
6 oz. maraschino cherries
1/2 c. chopped pecans

Preparation

Drain pineapple into deep bowl.
Slice bananas into pineapple juice.
Let sit.
Mix 1 stick softened margarine into graham cracker crumbs.
Press into bottom of 9 x 13-inch Pyrex pan. Refrigerate while mixing other ingredients.
Mix 2 sticks softened margarine and 1 egg in mixing bowl.
Fold in sugar.
Mix for 15 minutes.
Spread over graham cracker crust.
Spread pineapple over margarine and sugar layer.
Take bananas out of juice; place over pineapple layer.
Spread Cool Whip over bananas.
Sprinkle chopped nuts and cherries over top.
Refrigerate overnight.