Banana Split Torte

Directions

1. 1
   Melt one stick margarine; mix with crumbs and spread on bottom of 9 x 13-inch pan.
2. 2
   Cream 2 sticks margarine with powdered sugar. Add eggs.
3. 3
   Beat until smooth.
4. 4
   Spread over crumbs.
5. 5
   Refrigerate for 30 minutes.
6. 6
   Slice bananas; sprinkle with lemon juice. Arrange bananas over creamed mixture.
7. 7
   Mix 1/2 of Cool Whip with drained pineapple.
8. 8
   Spread over bananas.
9. 9
   Cover with remainder of Cool Whip.
10. 10
    Garnish with maraschino cherries and chopped nuts.