Banana Split Cake

2 c. graham cracker crumbs
3 sticks butter or margarine
2 c. confectioners sugar
1 egg
5 bananas, sliced
1 (16 oz.) can crushed pineapple, drained
1 large container Cool Whip
1 jar maraschino cherries
1 c. chopped walnuts

Mix graham crackers with 1 stick melted butter and press into 9 x 13-inch baking pan to form crust. Bake at 400 degrees for 5 minutes. Combine powdered sugar, egg and 2 sticks butter in bowl. Thin out with a little milk if necessary. Beat until creamy; spread over graham cracker crust. Arrange sliced bananas over this. Layer pineapple over bananas; top with layer of Cool Whip. Sprinkle on nuts and cherries. Refrigerate 1 to 2 hours. A great cake for a cookout or on a hot summer day.

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