Yields: 12-14 servings
Prep Time: 20 Minutes
Total Time: 4 Hours 35 Minutes
FOR THE CRUST
2 c. crushed graham crackers
1/2 c. (1 stick) melted butter
2 tbsp. sugar
Pinch kosher salt
FOR THE LASAGNA
1 1/2 (8-oz.) blocks cream cheese, softened
1/4 c. sugar
2 (8-oz.) tubs Cool Whip
3 bananas, thinly sliced into rounds
1 (20-oz.) can crushed pineapple, well-drained
1 lb. strawberries, finely chopped
1/2 c. walnuts, toasted and chopped
Chocolate syrup, for drizzling
Rainbow sprinkles, for topping
Maraschino cherries, for topping
Grease a 9×13-inch baking dish with cooking spray. In a medium bowl, stir together graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.
In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy, then fold in 1 tub Cool Whip. Spread mixture evenly onto crust.
Top cream layer with even layers of banana, pineapple, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts.
Refrigerate for at least 4 hours or up to overnight.
Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.