Dark's Kitchen
Serves 10-12


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
whipped cream
maraschino cherries
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.
Fruit-filled Icebox Cake
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