Ingredients
Crust
2 cups graham cracker crumbs
½ cup butter melted
¼ cup granulated sugar
Cream Cheese Layer
12 ounces cream cheese softened
½ cup granulated sugar
1 teaspoon vanilla extract
8 ounce tub Cool Whip thawed
Fruit Layer
3 bananas sliced
12 strawberries
20 ounce can crushed pineapple drained well
Pudding Layer
2 boxes 3.4-ounce each instant banana cream pudding mix
2 cups cold milk
Toppings
8 ounce tub Cool Whip thawed
Chocolate syrup
Maraschino cherries stems removed
Rainbow sprinkles
Instructions
Graham Cracker Crust:
Coat a 13×9 baking dish with non-stick cooking spray; set aside.
In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.
Cream Cheese Layer:
In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
Add the powdered sugar and vanilla extract and beat until smooth and creamy.
Gently fold in the Cool Whip until combined.
Set the cream cheese filling aside until you’re ready to assemble the cake.
Pudding Layer:
In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.
Assemble the Cake:
Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.
Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.
Spread pudding evenly over the pineapple.
Evenly spread one container of Cool Whip over top of the pudding layer.
Chill the cake in the refrigerator for at least 3 hours or overnight.
Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.
From kitchenfunwithmy3sons.com
