Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 2 cups whipped topping, divided
- 4 bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 cup strawberries, sliced
- 1/2 cup walnuts, chopped
- 1/2 cup chocolate syrup
- 1/4 cup maraschino cherries, for garnish
Directions:
- In a bowl, mix together graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13 inch dish to form the crust. Refrigerate while preparing the filling.
- In another bowl, beat cream cheese and granulated sugar until smooth. Fold in 1 cup of whipped topping. Spread this mixture over the chilled crust.
- Layer the sliced bananas, drained pineapple, and sliced strawberries over the cream cheese layer.
- Spread the remaining 1 cup of whipped topping over the fruits, and sprinkle with chopped walnuts.
- Drizzle chocolate syrup over the top and decorate with maraschino cherries.
- Refrigerate for at least 4 hours, or overnight, before serving to allow the flavors to meld and the cake to set.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes