° 1 stick of melted butter
° 1 packet of graham cracker crumbs
° 1 (8 ounce) soft cream cheese
° 1/4 cup soft butter
° 2 cups powdered sugar, or as desired
° 4 bananas, cut into slices
° 1 (20 ounce) canned crushed pineapple, drained
°1 container (16 ounces) cold whipping cream, melted or 1 1/2 cups heavy whipping cream
° 1 jar (4 ounces) maraschino cherries, pitted
° 1 cup of chopped walnuts or pecans
°Hot fudge sauce, slightly warm
° 1 tablespoon of rainbow sprinkles
1-In a medium bowl, mix the graham crackers with the melted butter.
2- Firmly press crust into the bottom of a 9″ x 13″ glass or porcelain dish, let it cool in the freezer for about 10 minutes until it sets.
3-In a medium bowl, whisk the cream cheese, 1/4 cup butter, and powdered sugar until creamy, about 5 minutes.
4-Don’t be tempted to add the milk, it will take a few minutes, but the mixture will blend perfectly!
5- Spread the cream cheese mixture over the cooled graham cracker crust.
6- Add a layer of banana slices on top of the cream cheese mixture.
7- Spread the pineapple pieces evenly over the bananas.
8- Spread the cold batter evenly over the pineapple and banana layer using a rubber spatula.
9- Garnish with pecans/walnuts and maraschino cherries.
10- Sprinkle the chocolate candies on top of the candies, then sprinkle rainbow granules on top.
11- Refrigerate for at least 4 hours before slicing to allow the layers to set.