Instructions

• Lightly grease a 9x13-inch baking dish (you may use a small amount of the 1/2 cup melted butter) or line it with parchment; set the dish aside.
• Make the crust: in a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar. Mix until the crumbs are evenly moistened.
• Press the crumb mixture firmly and evenly into the bottom of the prepared 9x13-inch pan to form the crust. Place the pan in the refrigerator or freezer while you prepare the filling to help the crust set.
• Prepare the pineapple cream cheese layer: drain the 1 (8 ounce) can crushed pineapple well. In a mixing bowl, beat the two (8 ounce) packages of softened cream cheese with the drained crushed pineapple and 1/4 cup sugar until smooth and well combined.
• Spread the pineapple cream cheese mixture evenly over the chilled graham cracker crust.
• Layer the fruit: arrange the 16 ounces sliced strawberries evenly over the cream cheese layer, then top with the 3 sliced bananas in an even layer.
• Make the whipped cream: in a large bowl, beat 2 cups heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until soft peaks form. Stop as soon as soft peaks hold to avoid overwhipping.
• Spread the whipped cream evenly over the banana and strawberry layer.
• Chill the assembled dessert in the refrigerator for at least 1 hour (longer is fine) to set before serving.
• Just before serving, drizzle chocolate syrup over the top, sprinkle with nuts, and place maraschino cherries (drained from the can) on the dessert or on individual slices as desired.