*Recipe Week*, Day #3: Banana Split Cake from Texas

Working on Day #3 of Aunt Julie's *Recipe Week*. How do ya think it's going, so far? Please make sure to Keep Sharing the Comment Love! And if you try one of these gems, please let Aunt Julie and moi know what you think!

Moker worked in Fort Worth, Texas, for five years. The gal who ran the office, answered the phones, listened to the *sob* stories of the younger employees, negotiated blind dates, and knew Everyone who was Anyone, was named, coincidentally, "Texas." And boy, Texas was Cookin' With Gas!

Texas's specialty, which she whipped up and brought in for her officemates to share every once in awhile, was a luscious, larripin creation called Banana Split Cake. It's funny that she called it a cake, 'cause it has no flour in it whatsoever, and you don't bake it. But is sure is sweet. Nothing was too sweet for Texas. And Texas was a sweetie, sure 'nuff!

We dedicate this recipe today to all those in the Lone Star State who have suffered in the wake of Hurricane Ike. Try this incredible concoction on for size, and let us know how it fits!

Texas's Banana Split Cake

Crust:

1.5 sticks melted butter

3 cups graham cracker crumbs

Combine crumbs and butter. Press into the bottom and sides of a 9x13 pan.

Filling:

2 sticks margarine

2 cups confectioner's sugar

2 eggs

1 Tsp. vanilla

6 or 7 bananas

1 can crushed pineapple, drained

1 container Cool Whip

lemon juice

chopped nuts

Maraschino cherries

Place margarine, sugar, eggs and vanilla in a bowl. Beat two minutes, and spread this mixture on the crust. Slice bananas lengthwise, dip in lemon juice and arrange on top of filling. Spread pineapple on top and spread with container of Cool Whip. Sprinkle with nuts and cherries. Chill overnight.