Banana Split Cake
This was a popular dish I took to potlucks last summer. It's best in situations where you can keep it cold -- even on ice in a cooler. If you need something for a Memorial Day get-together, I recommend this. BANANA SPLIT CAKE 1 1/2 sticks margarine or butter, divided, softened 2 cups crushed vanilla wafers 2 cups confectioners sugar 1 8-ounce package light cream cheese 1 large can crushed pineapple, drained, reserving 1/4 cup pineapple juice 1 tub Cool Whip 3 medium bananas, sliced chopped walnuts maraschino cherries Melt 1 stick butter and mix with vanilla wafers. Press into a 9-by-13 pan and bake 8 minutes at 350 degrees. Cool. Beat 1/2 stick margarine and sugar together. Whip in cream cheese and pineapple juice. Fold in 1 cup Cool Whip. Spread over cooled crust. Layer with sliced bananas. Top with crushed pineapple. Spread with remaining Cool Whip. Sprinkle with nuts. Evenly space cherries on top.