°1 stick melted butter
°1 box graham cracker crumbs
°1 (8 ounce) soft cream cheese
°1/4 cup soft butter
°3 cups powdered sugar
°4 bananas cut into slices
°1 (20 ounce) can crushed pineapple, drained
°1 bowl (16 ounces) cold whipped cream, melted or 1 1/2 cups heavy whipping cream
°1 (4 ounces) maraschino cherries, sourced
°1 cup chop walnuts
°Hot fudge sauce, a little warm
°1 tablespoon rainbow sprinkles
In a medium bowl, combine graham crackers with melted butter.
Press the crust firmly into the bottom of a 9″ x 13″ glass or ceramic dish, and let it cool in the freezer for about 10 minutes, until firm.
In a medium bowl, beat cream cheese, 1/4 cup butter, and powdered sugar until creamy, about 5 minutes.
Don’t be attracted to adding milk, it will take a few minutes, but the mixture will blend perfectly!
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced bananas on top of the cream cheese mixture.
Distribute the pineapple pieces evenly on the banana.
Spread the cool mixture evenly over the pineapple and banana layer using a rubber spatula.
Garnish with pecans/walnuts and maraschino cherries.
Sprinkle the candy chocolate over the candy and sprinkle the rainbow beads over the top.
Refrigerate at least 4 hours before slicing to allow layers to settle.