A Banana Split Cake is absolutely delicious, but the recipe I use is a little different than Paula's and, in my opinion, much better.
I think her crust is too thick. I use only 2 cups graham crumbs with 2/3 cup melted butter. You don't have to bake it, either. Just chill it til it hardens (the butter will reharden when it gets cold). This is optional, of course, but sure helps not to turn on the oven on a hot day.
Paule's filling is way too sweet, I think. I use only 2 cups powdered sugar. The rest of the cream filling is the same. Spread it on the chilled crust.
I use up to 4 bananas, depends on how big they are. You want to cover the whole surface. Also, I soak them in the pineapple juice - prevents them from turning brown. Also, I lay them on the cream filling first to completely cover it, then spread on the crushed pineapple - the pineapplie is easier to spread on the bananas than on the cream.
Sometimes, I also add a layer of sliced strawberries, which is totally optional.
Once the Cool Whip is spread on, dot the top with maraschino cherries (drained), drizzle with a thin shocolate sauce or icing, and sprinkle with chopped nuts.
Chill thoroughly.
This is really pretty and is just luscious.
BTW, I have a recipe for a delicious eggless cream filling using cream cheese that works with this Banana Split Cake. I use it when an egg-allergic relative is coming, and it is also good for anyone who doesn't want to eat the raw eggs in the above recipe. Let me know if you'd like me to post it.