Ingredients
Scale
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tablespoons salted butter, melted
- 8 ounces cream cheese, room temperature
- ⅓ cup powdered sugar
- 1 jar marshmallow fluff, 7 ounces
- 1 teaspoon pure vanilla extract
- 16 ounces frozen whipped topping, thawed, divided use
- 1 can crushed pineapple, 15 ounces, do not drain
- 3 large bananas, sliced
- 1 jar maraschino cherries, 16 ounces, drained
- ⅓ cup finely chopped peanuts, optional
- hot fudge sauce, optional
Instructions
- In a large bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9×13-inch baking pan and freeze for 30 minutes.
- Using a stand mixer or electric hand mixer, beat together cream cheese and powdered sugar until smooth. Fold in marshmallow fluff, vanilla, and 8 ounces of whipped topping until well combined. Spread this mixture over the chilled crust.
- Drain the crushed pineapple, reserving the juice. Dip sliced bananas into the pineapple juice for a few minutes to prevent browning, then layer them over the cream cheese mixture. Top with drained crushed pineapple and the remaining 8 ounces of whipped topping.
- Cover and refrigerate for at least 3 hours. Before serving, garnish with maraschino cherries, peanuts, and hot fudge sauce.
Notes
For a firmer cake, freeze for an additional hour after refrigeration.
Feel free to customize toppings based on your taste, like adding chopped nuts or additional fruits.
Make ahead of time for parties to allow flavors to meld beautifully.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 23g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.