You will need:
1 stick butter, melted
1 box graham cracker crumbs
1 (8 oz) cream cheese, softened
1/4 cups butter, softened
3 cups powdered sugar
4 bananas, sliced
1 (20 oz) can crushed pineapple, drained
1 (16 ounce) container cool-whip, thawed or 1 1/2 cups heavy whipping cream
1 (4 ounce) jar maraschino cherries, stemmed
1 cup walnuts or pecans, chopped
hot fudge sauce, slightly warmed
1 tablespoon rainbow sprinkles
How to make it :
in a medium bowl, combine graham cracker crumbs and melted butter.
firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
in a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
spread the cream cheese mixture over the cooled graham cracker crust.
add a layer of sliced bananas over the cream cheese mixture.
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 over the surface.
chill for at least 4 hours before cutting to allow the layers to set.