Ingredients
Cooking spray
2 c. crushed graham crackers
1/2 c. (1 stick) melted butter
2 tbsp. sugar
Pinch kosher salt
1 1/2 (8-oz.) blocks cream cheese, softened
1/4 c. sugar
2 (8-oz.) tubs Cool Whip
3 bananas, thinly sliced into rounds
1 (20-oz.) can crushed pineapple, well drained
1 lb. strawberries, finely chopped
1/2 c. walnuts, toasted and chopped
Chocolate syrup, for drizzling
Rainbow sprinkles, for topping
Maraschino cherries, for topping
Preparation
Step 1Grease a 9x13-inch baking dish with cooking spray. In a medium bowl, stir together graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.
Step 1In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy, then fold in 1 tub Cool Whip. Spread mixture evenly onto crust. Step 2Top cream layer with even layers of banana, pineapple, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts. Step 3Refrigerate at least 4 hours or up to overnight. Step 4Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.
