2 c. graham cracker crumbs
1 c. (2 sticks) unsalted butter
8 oz. cream cheese, softened
2 c. confectioners’ sugar
1 (20 oz.) can crushed pineapple, well drained
1 (8 oz.) container Cool Whip non-dairy whipped topping or homemade whipped cream
1/3 c. chopped pecans
1 (10 oz.) jar maraschino cherries, drained & patted dry with a paper towel
Melt 1/2 cup butter (1 stick) and blend in graham cracker crumbs with a fork until evenly moistened. Press into the bottom of a 9×13 pan.
With an electric mixer, blend remaining 1/2 cup (1 stick) butter with cream cheese, confectioners’ sugar, and salt. beat 3 to 4 minutes until fluffy. Spread mixture over graham cracker crumbs.
Slice bananas and arrange evenly over cream cheese mixture; top with crushed pineapple. Spread Cool Whip on top of pineapple; sprinkle with chopped pecans and place cherries on top.
Cover and refrigerate at least 2 to 3 hours, or overnight, before serving.