Banana Split Cake Recipe

• 1 graham cracker pie crust
• 2 cups confectioners sugar
• 2 eggs
• 1 cup softened butter
• 6 bananas
• 20 ounce can of crushed pineapple
• 1 quart fresh strawberries, halved
• 16 ounce package thawed whipped topping
• 1 cup chopped walnuts

1. Refigerate pie crust for 15 minutes.
2. Peel the bananas and cut them in half lengthwise.
3. Drain the liquid from the can of pineapples.
4. Combine the confectioners sugar, eggs, and butter. Using your hand mixer, beat on medium for 20 minutes. Spread mixture over piecrust.
5. Place a layer of bananas, flat side down, on the buttercream.
6. Pour pineapple over top of bananas and spread evenly with a spatula.
7. Add a layer of strawberries over the pineapple followed by a layer of whipped topping.
8. Sprinkle walnuts on top and refrigerate for 3-4 hours.

Note: pregnant women, small children, and anyone with a sensitivity to raw eggs should skip this dessert.

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