Ingredients:

Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

Filling:1 package (8 ounces) cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 can (20 ounces) crushed pineapple, well drained

4 bananas, sliced

Topping:2 cups whipped topping (such as Cool Whip)

1 cup strawberries, sliced

1/2 cup chopped walnuts or pecans

Chocolate syrup, for drizzling

Maraschino cherries, for garnish

Instructions:

Prepare the Crust:In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.Press the mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.

Make the Filling:In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.Spread the cream cheese mixture evenly over the chilled graham cracker crust.Layer the well-drained crushed pineapple evenly over the cream cheese mixture.Arrange the sliced bananas on top of the pineapple layer.

Add the Topping:Spread the whipped topping evenly over the banana layer.Sprinkle the sliced strawberries and chopped nuts over the whipped topping.Drizzle with chocolate syrup.Garnish with maraschino cherries.

Chill and Serve:Refrigerate the banana split cake for at least 4 hours, or overnight, to allow it to set.

Serve chilled and enjoy!