Ingredients
- 1 stick butter, melted
- 1 box gráhám crácker crumbs
- 1 (8 oz) creám cheese, softened
- 1/4 cups butter, softened
- 3 cups powdered sugár
- 4 bánánás, sliced
- 1 (20 oz) cán crushed pineápple, dráined
- 1 (16 ounces) contáiner Cool-Whip, tháwed or 1 1/2 cups heávy whipping creám
- 1 (4 ounces) jár máráschino cherries, stemmed
- 1 cup wálnuts or pecáns, chopped
- hot fudge sáuce, slightly wármed
- 1 táblespoon ráinbow sprinkles
Instructions
- In á medium bowl, combine gráhám crácker crumbs ánd melted butter.
- Firmly press into á crust in the bottom of 9×13 gláss or porceláin dish, let it chill in the freezer for ábout 10 minutes to firm up.
- In á medium bowl, creám together the creám cheese, 1/4 cups butter, ánd the powdered sugár until creámy, ábout 5 minutes.
- Don’t be tempted to ádd milk, it will táke á few minutes, but the mixture will blend up perfectly!
- Spreád the creám cheese mixture over the cooled gráhám crácker crust.
- Ádd á láyer of sliced bánánás over the creám cheese mixture.
- Spreád pineápple chunks evenly over the bánánás.
- Evenly spreád the Cool-Whip over the pineápple-bánáná láyer using á rubber spátulá.
- Gárnish with the pecáns/wálnuts ánd máráschino cherries.
- Drizzle the chocoláte fudge over the dessert ánd then sprinkle the ráinbow sprinkles over the surfáce.
- Chill for át leást 4 hours before cutting to állow the láyers to set.
