Prepare the crust:
In a bowl, mix graham cracker crumbs and melted butter until well combined.
Press the mixture firmly into the bottom of a 9×13-inch pan.
Refrigerate while preparing the filling.
Make the filling:
4. In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
5. Spread evenly over the chilled crust.
Assemble the layers:
6. Arrange sliced bananas over the cream cheese layer.
7. Spread the drained crushed pineapple over the bananas.
8. Add a layer of sliced strawberries.
Top it off:
9. Spread whipped topping evenly over the fruit layers.
10. Sprinkle with chopped nuts.
11. Drizzle chocolate syrup or hot fudge in a zig-zag pattern.
12. Garnish with maraschino cherries, if desired.
Chill and serve:
13. Cover and refrigerate for at least 2 hours (or overnight).
14. Slice into squares and serve chilled.
Prepare the crust:
In a bowl, mix graham cracker crumbs and melted butter until well combined.
Press the mixture firmly into the bottom of a 9×13-inch pan.
Refrigerate while preparing the filling.
Make the filling:
4. In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
5. Spread evenly over the chilled crust.
Assemble the layers:
6. Arrange sliced bananas over the cream cheese layer.
7. Spread the drained crushed pineapple over the bananas.
8. Add a layer of sliced strawberries.
Top it off:
9. Spread whipped topping evenly over the fruit layers.
10. Sprinkle with chopped nuts.
11. Drizzle chocolate syrup or hot fudge in a zig-zag pattern.
12. Garnish with maraschino cherries, if desired.
Chill and serve:
13. Cover and refrigerate for at least 2 hours (or overnight).
14. Slice into squares and serve chilled.
