Ingredients
CRUST INGREDIENTS
2 cups graham cracker crumbs
3/4 cup granulated sugar
1 stick (1/4 pound) butter, melted
CAKE INGREDIENTS
2 – 8 oz. packages cream cheese, room temperature
1 & 1/2 cups confectioners sugar (powdered sugar)
3 – 4 banana’s
1 – 15 oz. can crushed pineapple, drained
10 medium (fresh & ripe) strawberries, rinsed and sliced
1 – 16 oz. container Cool Whip, thawed (or whipped cream)
1 cup peanuts
1 – 16 oz. jar maraschino cherries, drained and place on paper towels
Chocolate syrup
Directions:
In a bowl combine the graham cracker crumbs and sugar. Add the melted butter and using a fork combine until all of the crumbs are coated.
Pour the crumbs into a 9″ x 13″ cake pan and press them evenly, with the back of a spoon, onto the bottom and up the sides of the pan. Refrigerate for one hour.
CAKE DIRECTIONS
In a medium bowl using a hand mixer, mix the confectioner’s sugar with the cream cheese until smooth and creamy.
Spread the cream cheese onto the chilled graham cracker crust.
Peel and slice the bananas one at a time and place the slices in a single layer on top of the cream cheese.
Place spoonful’s of the drained crushed pineapple evenly on top.
Add the sliced strawberries, in a single layer, to the top.
Carefully add the Cool Whip (or whipped topping) evenly, spreading it to seal the edges.
Sprinkle the peanuts on top.
Place the drained cherries on top.
Drizzle with chocolate syrup.
Refrigerate for 1 – 2 hours then serve chilled.
