Banana Split Fountain Cake

Banana Split Fountain Cake

1 1/4 cup graham cracker crumbs
3 Tbsp. Sugar
1/3 Cup of melted butter (or margarine)
2 - 8 oz blocks of cream cheese (softened)
1 -1 lb. box of powdered sugar
3-4 ripe bananas
1 small can pineapple tidbits - drained well (you can add half a can more if you really like pineapple)
1 small tub Cool Whip
1/4 cup chopped pecans

In a 9 x 11 glass dish, combine graham crumbs, sugar and margarine, mix well with fork and lightly press into bottom of dish. Refrigerate. Then, place cream cheese in large bowl and gradually beat powdered sugar into it. Carefully pour/spread the cream cheese mixture over the graham cracker crust. Slice bananas and arrange over cream cheese mixture. Spread pineapple tidbits over bananas. Spread cool whip over pineapple. Sprinkle with chopped pecans.