Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (65g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 3 medium (300g) bananas, sliced
  • 20 oz (567g) crushed pineapple, drained
  • 3.4 oz (96g) instant vanilla pudding mix
  • 2 cups (480ml) cold whole milk
  • 2 cups (480ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
  • 12 maraschino cherries, drained
  • 1/2 cup (60g) chopped walnuts
  • 1/4 cup (60ml) chocolate syrup

Instructions:

  1. Combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9x13-inch pan. Place in the freezer for 10 minutes to set.
  2. Beat softened cream cheese, 1/2 cup powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled crust to create a seal.
  3. Whisk instant vanilla pudding mix with cold whole milk until thickened. Spread the pudding over the cream cheese layer.
  4. Evenly arrange sliced bananas and drained crushed pineapple across the top of the pudding layer.
  5. Whip heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Spread the whipped cream over the fruit layer.
  6. Drizzle with chocolate syrup, sprinkle with chopped walnuts, and top each of the 12 serving areas with one maraschino cherry.
  7. Refrigerate for 4 hours before slicing and serving.