Banana Split Cake V

2 cups all-purpose flour

1 ¾ cups margarine, softened

½ cup chopped pecans

2 eggs

2 cups confectioners sugar

6 bananas

1 (20 ounce) can crushed pineapple, drained

2 pints fresh strawberries

1 (16 ounce) container frozen whipped topping, thawed

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.

In a large bowl, combine 1 cup margarine, eggs and confectioners sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.