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Banana Split Cake I

"A cute summer season cake that calls for no cooking. This recipe incorporates uncooked eggs. We recommend that pregnant ladies, young children, the elderly and the infirm do now not eat raw eggs."

Ingredients :

2 cups graham cracker crumbs
half of cup melted butter
2 cups confectioners' sugar
2 eggs
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can beaten pineapple, drained
1 quart sparkling strawberries, halved
1 (16 ounce) bundle frozen whipped topping, thawed
1 cup chopped walnuts

Instructions :

Prep : 30M	Cook : 18M	Ready in : 3H40M

Combine cracker crumbs and melted butter or margarine very well and press into bottom of 9x12 inch baking pan. Chill in freezer for at the least 15 mins.
In the medium bowl of an electric powered mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium pace for 20 mins. (This step is critical, so don't try to keep time).
Spread buttercream aggregate flippantly over chilled crust. Place bananas, reduce side down, calmly on top of buttercream and spoon crushed pineapple frivolously over pinnacle of bananas. Distribute strawberries over pineapple and unfold the whipped topping frivolously all over. Sprinkle with walnuts and refrigerate for at least three hours or overnight earlier than serving.

Notes :

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