2 c graham cracker crumbs (10 crackers crushed)
1-1/4 c sugar, divided
1/3 c butter, melted
2 pkg (8 oz each) cream cheese
1 can (20 oz) crushed pineapple, drained
1 c strawberries, sliced thin
4 ripe bananas
2 c cold milk
1 large box instant vanilla pudding
2 c heavy whipping cream
2 tsp vanilla
1/4 c powdered sugar
1 c chopped nuts
In medium bowl, mix together graham cracker crumbs, 1/4 c sugar, and melted butter.
Press into bottom of 9x13 pan. Set aside.
Beat together remaining sugar and cream cheese.
Spread over cookie crust.
Top with pineapple.
Slice bananas and layer over pineapple.
Add sliced strawberries over bananas.
In another bowl, mix cold milk and vanilla pudding. Set aside.
In large bowl, beat whipping cream, vanilla and powdered sugar until soft peaks form.
Remove 1 cup of whipped cream mixture and fold into pudding.
Layer pudding over bananas.
Spread remaining whipped cream mixture over pudding.
Sprinkle with nuts.
Chill 5 hours.