Ingredients

The following ingredients have 14 Servings
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 12 ounces cream cheese (at room temperature)
  • ¼ cup granulated sugar
  • 8 ounces Cool Whip
  • 3 to 4 bananas (sliced)
  • 20 ounce canned crushed pineapple, drained well
  • 16 ounces strawberries (hulled and sliced)
  • 8 ounces Cool Whip
  • ½ cup walnuts, chopped
  • Chocolate syrup
  • Maraschino cherries

Instruction

  • Grease a 9x13-inch baking dish; set aside.
  • In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
  • In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
  • Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
  • Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.