STRAWBERRY BANANA SPLIT CAKE

This is a recipe I've had for 23 years. I believe I got it from a TOH magazine.

CRUST:

2 cups graham cracker crumbs

1/2 cup butter, melted

1/4 cup sugar

 Combine the above ingredients and press onto the bottom of a 13" X 9" X 2" baking dish or pan. Chill 1 hour.

FILLING:

1/2 butter, softened

2 cups confectioners' sugar

1 tbsp milk

1 tsp vanilla

3 large firm bananas, cut into 1/4" slices (slices may be dipped in the pineapple juice to avoid discoloration)

2 cans (8-oz each) crushed pineapple, drained

2 quarts fresh strawberries, sliced

In a mixing bowl, cream butter, sugar, milk and vanilla. Spread mixture over the chilled crust and chill for 30 minutes. After chilling, layer with the bananas, pineapple and strawberries.

TOPPING:

2 cups whipping cream

1/4 cup confectioners' sugar

1 1/2 cups chopped pecans or walnuts

In a small mixing bowl, beat the cream until soft peaks form. Add the sugar; beat until stiff peaks form. Spread mixture over the fruit and sprinkle the nuts overall.

Refrigerate until serving time.

Yield: 12 to 15 servings

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