Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted 
For the Cream Cheese Layer:
8 oz cream cheese, softened
½ cup granulated sugar
1 ½ cups whipped topping (like Cool Whip) 
For the Fruit and Toppings:
3-4 bananas, sliced 
1 can (20 oz) crushed pineapple, well-drained 
1 pint fresh strawberries, sliced 
1 ½ cups whipped topping (for final layer)
½ cup chocolate syrup or hot fudge sauce 
½ cup chopped walnuts or pecans (optional) 
Maraschino cherries for garnish 
Instructions:
Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13-inch pan to form an even layer. Chill in the fridge for 10-15 minutes to set. 
Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese and sugar together until smooth. Fold in the whipped topping and mix until well combined. Spread this layer evenly over the chilled crust. 
Add the Banana Layer: Arrange sliced bananas evenly over the cream cheese layer. 
Add Pineapple and Strawberry Layers: Spread the drained crushed pineapple over the bananas, followed by a layer of sliced strawberries. 
Top with Whipped Topping: Spread the remaining whipped topping over the fruit layers, smoothing it out with a spatula. 
Drizzle and Garnish: Drizzle chocolate syrup or hot fudge over the whipped topping. Sprinkle with chopped nuts if desired, and top with maraschino cherries. 
Chill and Serve: Refrigerate the cake for at least 2 hours to let the layers set. Slice and enjoy this fruity, creamy, no-bake treat! 
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12 slices
Calories: ~380 kcal per slice