Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
1 package (8 oz) cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
4 bananas, sliced
1 can (20 oz) crushed pineapple, drained
1 container (12 oz) whipped topping (such as Cool Whip)
1/2 cup chopped walnuts or pecans (optional)
Maraschino cherries for garnish
Chocolate syrup for drizzle
Directions:
Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Place in the refrigerator to chill while you prepare the filling.
Prepare the Filling: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and continue to beat until fully combined. Spread the cream cheese mixture evenly over the chilled crust.
Layer the Fruit: Arrange the sliced bananas evenly over the cream cheese layer. Top with the drained crushed pineapple, spreading it out evenly.
Add the Topping: Spread the whipped topping over the fruit layer. If desired, sprinkle with chopped walnuts or pecans.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the layers to set. Before serving, drizzle with chocolate syrup and garnish with maraschino cherries.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 380 kcal | Servings: 12 servings