2 C graham cracker crumbs (10-12 graham crackers)
1/2 C (1 stick) unsalted butter, melted
1/4 C sugar
1 20 oz. can crushed pineapple, drained
1 16 oz. whipped topping
2 8 oz. cream cheese, softened
1 pkg instant vanilla pudding
1 1/2 C whole milk, cold
1 1/4 C powdered sugar
3 bananas, sliced, or 1 C berry of your choice
3/4 C hot fudge sauce
nuts of your liking, chopped
In a large bowl, combine graham cracker crumbs and sugar.
Drizzle in melted butter. Mix well.
Pour into a foil or parchment-lined 9x13 baking dish. Press into an even layer.
Refrigerate until ready to use.
In a large bowl, beat cream cheese and powdered sugar until combined.
Mix in vanilla pudding mix, milk, and cool whip, until fully incorporated.
Fold in pineapple until combined.
Pour 1/2 pineapple mixture over graham cracker crust.
Top with a layer of bananas, or other fruit.
Cover with remaining pineapple mixture.
Drizzle generously with hot fudge, whipped cream, cherries, sprinkles, and nuts.
Refrigerate for 2-3 hours, or until set.