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Banana Split Dessert: from the "LanesEnd Recipe Exchange"
(submitted by Dave Petka)

Prepare:                 About 1/2 cup walnuts
 
Using a food processor, prepare about 1/2 cup of well crushed walnuts.
They should be chopped very fine into powder.  Set aside for later.

Bottom Layer:      2 1/2 cups graham cracker crumbs
                                 1 1/4 sticks butter or margarine (melted)
 
Mix margarine and grahams.  Press into bottom and sides of a greased 9" x 13" pan.

Second Layer:      2 eggs
                                  2 cups powdered sugar
                                  2 sticks butter or margarine (softened)
 
Beat eggs, powdered sugar, and margarine until fluffy.  Spread mixture over graham cracker crust.

Third Layer:           4 to 5 large bananas (sliced in half lengthwise)
                                  2 - 20 oz cans of pineapple chunks, drained
                                  1 - 12 oz container of Cool Whip, plus a little more
 
Lay bananas into pan, flat side down, to cover the margarine mixture.
In a food processor, chop the pineapple chunks slightly.  Do not over process - pineapples
should be in small chunks.  Drain pineapple and place in pan, covering the bananas.
Spread Cool Whip over the chopped pineapple so that it is even with the top of the pan.

Decorate:               Crushed walnuts
                                  15 maraschino cherries, dried well (so the red juice does not run)
 
Sprinkle the crushed walnuts over the Cool Whip.  Place the cherries on top in 3 rows of 5,
arranging them so that when the cake is cut there will be a cherry in the center of each piece.
 
Cover the cake and refrigerate overnight so that it sets up firm.

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