Ingredients
For the crust: 2 1/2 cup graham cracker crumbs (about 15 full crackers)
1/2 cup pecans
1/4 cup unsalted butter, melted
For the Filling:
3 (8oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 Tbsp lemon juice
8oz Cool Whip
For the toppings: 12 oz can Crushed Pineapple, drained
3 large bananas, sliced
8 oz strawberries, sliced
8 oz Cool Whip
1/2 cup mini chocolate chips
1/2 cup pecan halves
maraschino cherries, halved
2 Tbsp chocolate syrup
Instructions
For the crust, combine graham crackers and pecans in food processor. Process until crumbs. Add melted butter. Press into bottom of 13x9 baking dish.
For the filling, beat cream cheese with sweetened condensed milk and lemon juice for 3-5 minutes, until smooth and creamy. Fold in 8oz Cool Whip. Pour over graham crust.
Top with drained pineapple, sliced bananas and strawberries. Spread Cool Whip over berries. Refrigerate 4 hours or overnight. When ready to serve, sprinkle with chocolate chips and pecans. Top with cherries and drizzle with chocolate syrup. ENJOY.
