1 1/2 cups flour
2 tbsp. sugar
3/4 cup butter
1 cup nuts, chopped

Mix flour, sugar, butter with pastry blender or hands. Add nuts. Press dough into 9x13-inch pan. Bake at 350°F for 20-25 minutes. Cool.

2ND LAYER:

1 (1 lb.) box powdered sugar
2 tsp. vanilla
2 eggs
1 cup (2 sticks) butter

Beat ingredients until very light and fluffy. Spread mixture over cooled crust.

3RD LAYER:

1 (1 lb. 4 oz.) can crushed pineapple, drained

Spread crushed pineapple over icing.

4TH LAYER:

4 ripe bananas, split lengthwise

Lay bananas over crushed pineapple and press in lightly.

5TH, 6TH, 6TH LAYERS:

Drizzle 4-5 tablespoons of chocolate syrup over all. Top with whipped topping. Sprinkle chopped nuts. Keep refrigerated.

Note: For best results, freeze cake until one hour before serving.