1 stick butter, melted
1 box graham cracker crumbs
In a medium bowl, combine graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10 min to firm up.
1 8 oz cream cheese, softened
1/4 c butter, softened
3 c powdered sugar
4 bananas, sliced
1 20 oz can crushed pineapple, drained
1 16 oz container Cool Whip, thawed or 1 1/2 c heavy whipping cream
1 4 oz jar maraschino cherries, stemmed
1 c walnuts or pecans, chopped
hot fudge sauce, slightly warmed
1 T rainbow sprinkles (opt)
In a medium bowl, cream together the cream cheese, butter and powdered sugar until creamy, about 5 min. Don’t be tempted to add milk, it will take a few min but the mix will blend up perfectly! Spread cream cheese mix over the cooled graham cracker crust. Add a layer of sliced bananas over the cream cheese mix. Spread pineapple chunks evenly over the bananas. Evenly spread the Cool Whip over the pineapple/banana layer using a rubber spatula. Garnish with the pecans/walnuts and maraschino cherries. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles (if using) over the surface. Chill for at least 4 hours before cutting to allow the layers to set.