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