Jungle room banana split cake

1 servings

Ingredients

Quantity Ingredient
1½ cup Margarine; 1 melted and 1
; softened (3 sticks)
2 cups Graham cracker crumbs
3 cups Sifted confectioners' sugar
½ cup Half and half
5 mediums Or 3 large bananas
1 can Pineapple tidbits in own syrup; (15 ounce)
1 Container nondairy whipped topping; (8 ounce)
½ cup Chocolate syrup
½ cup Pecans
½ cup Chopped maraschino cherries

Directions

In a medium bowl, combine the ½ cup melted margarine and the graham cracker crumbs. Mix together well and pack into a 9 x 13inch pan or baking dish. Refrigerate.

In a mixing bowl, combine the softened margarine, confectioners' sugar and half and half. Beat at medium speed for 10 minutes. Spread the filling over the chilled crust. Cut the bananas into ¼ inch slices and place into filling, pressing slightly. Drain the pineapple tidbits and chop into smaller pieces. Spread the pineapple on top of the bananas. Top with the whipped topping and freeze.

Remove from the freezer 1 hour before serving and garnish with chocolate syrup, chopped pecans and maraschino cherries.

Makes 6 to 8 servings.

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