Banana Split Cake

This recipe is one of my families favorite. In fact I don't really remember with one of my aunts gave me the recipe so i'll credit both of them. Thanks Aunt Lill and Catherine for a wonderful most tasteful dish.

• Ready In: 1 hr 25 mins
• Yields: 1 pan

Ingredients

• 1  lb banana
• 1 1⁄2 cups  soft butter
• 2  eggs
• 2  cups powdered sugar
• 1 (10 ounce) can crushed pineapple
• 1 (8 ounce) jar maraschino cherries
• 1 (16 ounce) container Cool Whip or 1 (16 ounce) container Cool Whip Free (or 2 8oz tubs)
• 2  cups graham cracker crumbs
• 1⁄2-1  cup  nuts (optional)

Directions

1. Melt 1/2 c butter and mix with gram cracker crumbs and press into a 13x9 pan.
2. Then set aside in fridge while making the custard (step 2).
3. Beat together 1 c soft butter, eggs, and sugar for no more than 15 minutes.
4. Then spread on to gram cracker crumb crust.
5. Drain crushed pineapples and spread over the custard.
6. Cut maraschino cherries in half and spread over the pineapple.
7. Peel and cut bananas into coin size and spread on top of cherries.
8. To finish top with Cool whip and nuts (which are optional).
9. Once assembled let sit in fridge for about 1 hr before serving.