Banana Split Cake V recipe

1 servings

2 cups all-purpose flour

1 3/4 cups margarine, softened

1/2 cup chopped pecans

2 eggs

2 cups confectioners' sugar

6 bananas

1 (20 ounce) can crushed pineapple, drained

2 pints fresh strawberries

1 (16 ounce) container frozen whipped topping, thawed

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine flour, 3/4 cup margarine and chopped pecans.

Press into the bottom of a 9x13 inch pan.

Bake in preheated oven for 20 mintes.

Remove from oven and allow to cool.

In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar.

Beat with an electric mixer for 6 minutes or until fluffy.

Spread over cooled crust.

Slice bananas and arrange on filling.

Slice strawberries and layer over bananas.

Cover with whipped topping and garnish with a sprinkling of chopped nuts.