Banana Split Cake

From the kitchen of: Mary Riggins, Odon, Indiana

CRUST
2 cups graham cracker crumbs
1 stick margarine, melted

TOPPING
1 pkg. powdered sugar, sifted
2 8-oz. pkgs. cream cheese
1 tsp. vanilla
4 to 5 bananas, sliced
1 20-oz. can crushed pineapple, drained
Cool Whip
Chopped pecans
1 small jar maraschino cherries

To prepare the crust, combine graham cracker crumbs and margarine in a bowl. Place the mixture in a 9- x 14-inch pan; chill. Beat powdered sugar, cream cheese and vanilla; spread over crumb mixture. On top of cream mixture, place sliced bananas and crushed pineapple. Spread Cool Whip, chopped pecans and maraschino cherries on top. Refrigerate for a minimum of 4 hours before serving.

SERVES HOW MANY: 16

TAKES HOW LONG TO MAKE: 20 minutes to prepare

KID-FRIENDLINESS RATING: 10

(1 to 10, where 1 = Won't eat it until after college and 10 = They beg you to make it every night)

DIFFICULTY RATING: 2

(1 to 10, where 1 = Practically boiling water and 10 = Takes years and Julia Child's help to perfect)

COMMENTS:
Tastier than a tie.