Preparation:

1: Prepare the Crust

• In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the crumbs resemble wet sand.
• Press the mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust. Place the dish in the refrigerator to set while you prepare the next layer.

2: Make the Cream Cheese Layer

• In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated.
• Spread the cream cheese mixture over the graham cracker crust, using a spatula to smooth it into an even layer. Return the dish to the fridge to chill.

3: Add the Banana and Pineapple Layers

• Arrange the banana slices in a single layer over the cream cheese mixture, followed by a layer of crushed pineapple. This adds a sweet and tropical flavor to the dessert.

4: Prepare the Pudding Layer

• In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until it begins to thicken. Let it sit for a few minutes to set, then spread the pudding over the banana and pineapple layers.

5: Add the Strawberry Layer and Whipped Topping

• Arrange the sliced strawberries over the pudding layer. Top with a final layer of whipped topping, spreading it evenly across the top.

6: Garnish and Chill

• Drizzle chocolate syrup over the whipped topping, and add maraschino cherries and crushed nuts. Sprinkle with additional toppings like sprinkles if desired.
• Cover the dish with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the layers to set and flavors to meld.

7: Serve and Enjoy

• Slice into squares and serve cold. This dessert is best enjoyed chilled!