Ingredients
For the crust:
2 ½ cups graham cracker crumbs about 15 full crackers
½ cup chopped pecans
¼ cup unsalted butter melted
For the Filling:
3 packages cream cheese, softened 8 ounce each
1 can sweetened condensed milk 14 ounce
1 Tablespoon fresh lemon juice
8 ounce Cool Whip thawed
For the toppings:
1 can Crushed Pineapple, drained 12 ounce
3 large bananas sliced
8 ounce strawberries sliced
8 ounce Cool Whip thawed
½ cup mini chocolate chips
½ cup pecan halves
8 maraschino cherries halved
2 Tablespoons chocolate syrup
Instructions
For the crust, combine graham crackers and pecans in food processor. Process until crumbs. Add melted butter. Press into bottom of 13×9 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.
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