Banana Split Cake

by Marilyn Jones


2 1/2 cups graham cracker crumbs
1 stick melted margarine
2 cans eagle brand milk
1/2 cup lemon juice
1 large can crushed pineapple
4 or 5 sliced bananas
chocolate syrup
8 oz. cool whip
nuts (optional)


Mix margarine & crumbs. Press in bottom of 13 x 9 pan. bake until light brown mix lemon juice with milk & spread on top of crust. Slice bananas & put over this. cover bananas with pineapple that has been well drained. Drizzle chocolate syrup over this & top with cool whip. garnish with Maraschino cherries & chopped pecans.