2 cups graham cracker crumbs.
1/2 cup unsalted butter, melted
12 ounces cream cheese, at room temperature
1/4 cup granulated sugar
2 cartons (8 ounces) Cool Whip whipped topping
3-4 bananas, sliced
1 can (20 ounce) crushed pineapple, drained well
16 ounces strawberries, hulled and sliced
1/2 cup walnuts, chopped
Chocolate syrup
Maraschino cherries
Grease a 9-by-13 baking dish and set aside. In a medium bowl, combine graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Press into the prepared pan in an even layer. Refrigerate while you prepare the next layer.
In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in one carton of Cool Whip until thoroughly combined. Spread cream cheese mixture on top of graham cracker crust.
Arrange banana slices in a single layer on top of cream cheese filling. Top with an even layer of crushed pineapple, then an even layer of sliced strawberries. Spread remaining carton of Cool Whip over the top in an even layer. Sprinkle on chopped walnuts, drizzle with chocolate syrup and top with maraschino cherries. Refrigerate at least 4 hours or overnight.
Terri Becker, Festus
