Ingredients

The following ingredients have 16 Servings
  • 2 cup graham cracker crumbs
  • 1 cup chopped walnuts or pecans (divided)
  • 1/4 cup granulated sugar
  • 1/2 cup butter (melted)
  • 2 8 oz cream cheese (softened)
  • 1 1/4 cup powdered sugar
  • 1 20 oz can crushed pineapple (drained)
  • 4 medium bananas (sliced)
  • 2 3.4 oz boxes white chocolate or cheesecake instant pudding
  • 3 cup milk
  • 1 16 oz whipped topping or 4 cup fresh whipped cream (divided)
  • hot fudge sauce (slightly warmed)
  • 16 maraschino cherries with stems
  • sprinkles

Instruction

  • Preheat the oven to 350°F. Spread 1/2 cup walnut pieces in a single layer and toast for 6-8 minutes. Set aside to cool. Spritz the bottom only of a 13 x 9 inch baking dish with cooking spray.
  • In a medium mixing bowl mix together the graham cracker crumbs, remaining 1/2 cup chopped walnuts, granulated sugar and melted butter. Press firmly onto the bottom of the baking dish. Bake for 16-18 minutes or until golden and set. Cool completely.
  • Whip together the softened cream cheese, powdered sugar, drained pineapple and 1 cup whipped topping. Whip for 2 minutes until fluffy and evenly combined. Spread evenly over the crust.
  • Top with a layer of banana slices.
  • Whip together both boxes of instant white chocolate pudding with 3 cups of cold milk for 2-3 minutes until thickened but still pourable. Pour over the bananas.
  • Frost the top with the remaining whipped topping. Drizzle with chocolate fudge and garnish with the remaining toasted walnuts and maraschino cherries. Decorate as desired.
  • Chill for at least 4 hours before cutting to allow the layers to set.