- Average
- Average budget
Ingredients
- 1 stick butter, melted
- 1 box graham cracker crumbs
- 1 (8oz) cream cheese, softened
- 1/4C. butter, softened
- 3C. powdered sugar
- 4 bananas, sliced
- 1 (20oz) can crushed pineapple, drained
- 1 (16oz) container Cool Whip, thawed or 1 1/2C. heavy whipping cream
- 1 (4oz) jar marschino cherries, stemmed
- 1C. walnuts or pecans, chopped
- hot fudge sauce, slightly warmed
- 1 Tbsp rainbow sprinkles
Preparation
Step 1
In a medium bowl, combine graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of 9x13 glass of porcelain dish, let it chill in the freezer for bout 10 minutes to firm up.
Step 2
In a medium bowl, cream together the cream cheese, 1/4C. 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.
Step 3
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 Cool Whip over the pineapple banana layer using a rubber spatula.
Step 4
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.