BANANA SPLIT CAKE

This recipe was given to me by a family friend many years ago when my children were young (I now have 7 grandchildren.)

First Layer:
2 cups crushed graham cracker crumbs
2/3 cup margarine, melted

Mix together and press into the bottom of a 9 x 13 pan. (A Tupperware oblong pan with lid works great for this.)

Second Layer:
2 sticks margarine, softened to room temperature
2 eggs OR 1/2 cup egg substitute
2 cups powdered sugar
1 tsp vanilla

Third Layer:
3 large bananas, sliced and dipped in pineapple juice

Fourth Layer:
1 can (16 oz) crushed pineapple, drained - use the juice for the bananas

Fifth Layer:
2 pkgs Dream Whip, prepared according to the package directions.

Sixth Layer:
Sprinkle with chopped nuts and halved maraschino cherries.

Cover and keep refrigerated.

Note: File Photo

HERSHEY'S CHOCOLATE CHIP COOKIES

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups (12 oz pkg) semi-sweet chocolate chips
1 cup chopped nuts, optional

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly on pan then remove to wire racks to cool completely.

Yield: Approximately 6 dozen cookies

To make bar cookies, prepare as above but spread dough into a greased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. Bake at 375 degrees for 20 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.