BANANA SPLIT PIE

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CRUST FOR 9X13 PAN:

2 c. graham cracker crumbs
1 stick butter
1 lg. can crushed pineapple, drained
5 bananas, sliced

FILLING:

1 stick butter
2 c. powdered sugar
2 eggs
1 lg. container Cool whip
1/2 c. chopped nuts
12 maraschino cherries, split in half

Bake crust for 10 minutes in 350 degree oven. Let cool.

Beat filling on high speed for 15 minutes. Place in cooled pie crust. Dip bananas in lemon juice and place on top of filling. Place pineapple on top of bananas. Cover with Cool Whip. Add nuts and cherries. Refrigerate 12-16 hours.

(Recipe: Carol Diez)