Strawberry Banana Split Cake

2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter, melted
1/4 cup sugar

Filling
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
3 large firm bananas, cut into 1/4-inch slices
2 cans (8 ounces each) crushed pineapple, drained
2 quarts fresh strawberries, sliced

Topping
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1-1/2 cups chopped walnut

Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in.x 2-in. dish. Chill for 1 hour.

In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries.

In a small mixing bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving. Makes 12-15 servings.