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
In a medium bowl, combine cracker crumbs and melted butter.
Firmly press into a crust within the bottom of a 9×13 glass or porcelain dish, let it chill within the freezer for about 10 minutes to arrange.
In a medium bowl, cream together the cheese, 1/4 cups butter, and therefore the granulated sugar until creamy, about 5 minutes.
Don’t be tempted to feature milk, it’ll take a couple of minutes, but the mixture will blend up perfectly!
Spread the cheese mixture over the cooled cracker crust.
Add a layer of sliced bananas over the cheese mixture.
Spread pineapple chunks evenly over the bananas.
Evenly spread the Cool-Whip over the pineapple-banana layer employing a rubber spatula.
Garnish with the pecans/walnuts and maraschino cherries.
Drizzle the fudge over the dessert then sprinkle the rainbow sprinkles over the surface.
Chill for a minimum of 4 hours before cutting to permit the layers to the line.