Banana Split Cake II recipe

From the kitchen of Aggie Thomas - Mesa, Arizona

2 cups cookie crumbs
1/4 cup butter or margarine, melted
2 eggs
1 cup butter or margarine softened
2 cups sifted powdered sugar
3 to 4 bananas
1 (15 1/4 ounce) can crushed pineapple, drained
1 ( 13 1/2 ounce) carton whipped topping, thawed
    or 1 pint sweetened whipped cream
1/4 to 1/2 cup chopped nuts

In a medium bowl combine cookie crumbs and 1/4 cup melted butter or margarine. Press into an unbuttered 13 x 9 x 2-inch pan.

In a medium bowl, combine eggs, 1 cup softened butter or margarine and powdered sugar. Beat 10 to 15 minutes, until smooth. Spread over crust in pan. Slice bananas evenly over mixture. Spread crushed pineapple evenly over bananas. Top with whipped topping or whipped cream. Sprinkle with nuts. Refrigerate 3 to 4 hours.

Makes about 12 servings.