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Ingredients:
For the Crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
For the Filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream, whipped (or 1 cup whipped topping)
For the Layers:
– 4 bananas, sliced
– 1 (20 oz) can crushed pineapple, drained
– 2 cups strawberries, sliced
– 1 cup whipped topping (for garnish)
– 1/2 cup chocolate syrup
– 1/4 cup chopped peanuts or walnuts
– Maraschino cherries (optional)
Directions:
1. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9×13-inch dish to form the crust. Refrigerate for 15 minutes.
2. In another bowl, beat cream cheese, sugar, and vanilla extract until smooth. Gently fold in the whipped cream or topping. Spread the mixture evenly over the crust.
3. Arrange the banana slices evenly over the cream cheese layer, followed by a layer of crushed pineapple, and then sliced strawberries.
4. Spread whipped topping over the fruit layers. Drizzle with chocolate syrup and sprinkle with chopped nuts. Top with maraschino cherries, if desired.
5. Chill the cake in the refrigerator for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings
