Banana Split Torte

Melt oleo and add crushed graham crackers, mix well and press into bottom of 9 x 13-inch pan.

Refrigerate.

In a small bowl mix cream cheese, confectioners sugar and 1/2 (1 cup) of Cool Whip and then spread this over the crust.

Slice the bananas and dip into the juice of the pineapple you've just drained, then remove from juice and place the bananas on the cream cheese layer.

Spread the drained pineapple over the bananas and then cover them with the remaining Cool Whip.

Sprinkle cut up cherries and chopped nuts on top then drizzle with chocolate syrup.

Cover and refrigerate for at least 6 hours.