Ingredients
- 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
Instructions
1. In a medium bowl, combine graham cracker crumbs and melted butter.
2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for the cream cheese mixture over the cooled graham cracker crust.
3. Add a layer of sliced bananas over the cream cheese mixture.
4. Spread pineapple chunks evenly over the bananas.
5. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
6. Garnish with the pecans/walnuts and maraschino cherries.
7. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
8. Chill for at least 4 hours before cutting to allow the layers to set.
Enjoy!!
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