Southern-Style Banana Split Cake

 

• 2 cups graham cracker crumbs

• ¾ cup white sugar

• ¼ pound butter, melted

• 2 (8 ounce) packages cream cheese

• 1 ½ cups confectioners' sugar

• 4 bananas, sliced

• 1 (15 ounce) can crushed pineapple, drained

• 1 (16 ounce) container frozen whipped topping, thawed

• 1 (16 ounce) jar maraschino cherries, drained

• 12 ounces crushed peanuts

Directions

1. Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.

2. Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.

3. Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.

4. Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.