*Ingredients

°1 stick of butter, melted

°1 box graham cracker crumbs

°1 (8 oz) cream cheese, softened

°1/4 cup butter, softened

°3 cups powdered sugar

°4 bananas, sliced

°1 (20 oz) can crush pineapple, drain

°1 container (16 oz) Cool-Whip, thawed or 1 1/2 cups heavy whipping cream

°1 jar (4 ounces) maraschino cherries, hulled

°1 c walnut or pecans

°tangy fudge sauce, slightly warmed

°1 tbsp rainbow sprinkles

*Instructions

In a medium bowl, combine graham cracker crumbs and melted butter.

Press firmly into a crust in the bottom of a 9×13 glass or porcelain dish, chill in the freezer for about 10 minutes to firm up.

In a medium bowl, cream together cream cheese, 1/4 cup butter and powdered sugar until creamy, about 5 minutes.

Don’t be tempted to add milk, it will take a few minutes, but the mixture will mix perfectly!

Spread cream cheese mixture over cooled graham cracker crust.

Add a layer of sliced ​​bananas over the cream cheese mixture.

Spread the pineapple pieces evenly over the bananas.

Spreading Cool-Whip evenly over the pineapple-banana layer using a rubber spatula.

Garnish with pecans/walnuts and maraschino cherries.

Drizzle the chocolate fondant over the dessert, then sprinkle the rainbow sprinkles over the surface.

Refrigerate for at least 4 hours before cutting to allow layers to set.

Enjoy !

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