Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the filling:
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 (8 oz) tub whipped topping (Cool Whip), divided
Toppings:
- 4–5 ripe bananas, sliced
- 1 (20 oz) can crushed pineapple, well-drained
- 1 pint fresh strawberries, sliced
- 1 cup chopped walnuts or pecans (optional)
- Chocolate syrup or hot fudge (for drizzling)
- Maraschino cherries (for garnish)
Instructions
- Make the crust:
- In a mixing bowl, combine the graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a 9×13-inch dish. Chill in the refrigerator for at least 15–20 minutes to set.
- Prepare the cream layer:
- In a medium bowl, beat the softened cream cheese and sugar until smooth and fluffy.
- Gently fold in half of the whipped topping.
- Spread the cream cheese mixture evenly over the chilled crust.
- Add the fruit layers:
- Arrange the sliced bananas over the cream layer.
- Evenly spoon the drained crushed pineapple over the bananas.
- Add a layer of sliced strawberries over the pineapple.
- Top and garnish:
- Spread the remaining whipped topping evenly over the top.
- Sprinkle with chopped nuts (if using).
- Drizzle with chocolate syrup or hot fudge.
- Garnish with maraschino cherries.
- Chill:
- Refrigerate the cake for at least 4 hours, or overnight, to allow it to set fully and the flavors to meld.
- Serve:
- Slice and enjoy chilled. It’s a show-stopping, refreshing dessert!
Let me know if you’d like a printable version or substitutions (e.g., gluten-free or dairy-free).