For the Crust
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
For the Cream Cheese Layer
- 12 ounces cream cheese, at room temperature
- ¼ cup granulated sugar
- 8 ounces Cool Whip
For the Fruit & Toppings
- 3 to 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained well
- 16 ounces strawberries, hulled and sliced
- 8 ounces whipped cream
- ½ cup pecans, chopped
- Chocolate syrup
- Maraschino cherries
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened.
Dump the crumbs into the prepared pan and press into an even layer.
Chill about 30 minutes 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 whipped cream.
Sprinkle with the chopped pecans, then drizzle with chocolate syrup and top with maraschino cherries.
Refrigerate for at least 4 hours, or overnight.
Note: Cool Whip and whipped cream are interchangeable depending on preference.