1-Preheat your oven to 350°F (175°C) to get the crust ready.

2-Combine 1½ cups Graham Cracker Crumbs and ¼ cup Sugar in a bowl, then mix in 8 tablespoons melted Unsalted Butter until it’s all blended.

3-Press this mixture firmly into the bottom of an 8½” x 11” pan for a solid base.

4-Bake the crust for 15 minutes until it’s nicely browned, then let it cool completely on a wire rack or in the fridge.

5-Layer 3 peeled, sliced, and diced Bananas evenly over the cooled crust for that fresh fruit kick.

6-In a separate bowl, beat 3 cups Cold Heavy Whipping Cream with ¼ cup Confectionery Sugar on high speed until stiff peaks form don’t rush this part!

7-In a large bowl, beat 8 oz Cream Cheese until it’s fluffy, then add 14 oz Sweetened Condensed Milk, 2 small boxes dry Instant Banana Pudding Mix, 3 cups Cold Milk, and 1 teaspoon Banana Extract; beat until smooth.

8-Gently fold 1 cup of the whipped cream into the pudding mixture, saving the rest for the top.

9-Spread this filling evenly over the banana layer.

10-Top the filling with 20 oz well-drained Crushed Pineapple.

11-Spread the remaining whipped cream over the pineapple layer.

12-Garnish with 8 oz well-drained Maraschino Cherries and 2 tablespoons chopped Pecans, and if you’re feeling fancy, drizzle on some chocolate syrup.

13-Pop it in the fridge for at least 12 hours to set fully patience pays off here!