In a medium mixing bowl, combine graham cracker crumbs and melted butter. Stir until the mixture is fully moistened and resembles wet sand.

Press the mixture firmly and evenly into the bottom of a 9×13-inch dish to form a crust. Place in the refrigerator to chill while you prepare the cream layer.

Tip: Press down with the bottom of a glass to really pack it in for a sturdy crust.

In a large bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. This will be your luscious cheesecake-style layer.

Fold in 8 oz of whipped topping until well combined. The mixture should be light, fluffy, and spreadable.

Spread this cream mixture evenly over the chilled crust, smoothing it out with a spatula.

Tip: A small offset spatula works great for even layers!

Next, slice the bananas and arrange them in an even layer over the cream filling.

Then, spoon the well-drained crushed pineapple over the banana layer. Spread it gently to distribute it evenly.

Important: Make sure the pineapple is well drained to avoid excess moisture making the cake soggy.

Spread the remaining 8 oz of whipped topping over the fruit layers. Use a spatula to smooth it into an even layer, sealing in all that fruity goodness.

Now for the fun part—toppings! Sprinkle the chopped walnuts generously over the top. Then drizzle with chocolate syrup or warm fudge in a zigzag pattern. Finally, top with maraschino cherries for that classic banana split look.

Tip: Let little ones help with the decorating—it’s a great hands-on kitchen activity!