Preparation Steps

• Line a 9x13-inch pan with a parchment sling (for easy lifting). Set a fine-mesh strainer over a bowl and drain the crushed pineapple well; press with a spoon to remove excess liquid. Pat the cherries dry with paper towels. If whipping cream, chill the mixing bowl and beaters.
• Stir the graham cracker crumbs with the melted butter until evenly moistened. Pour into the prepared pan and compact firmly with the bottom of a measuring cup, pressing into the corners. Refrigerate 20 minutes to set.
• In a medium bowl, beat the cream cheese and softened butter until completely smooth, about 1 minute. Add the powdered sugar in two additions, beating after each until fluffy, then mix in the vanilla. Spread this layer evenly over the chilled crust.
• Toss the banana slices with the lemon juice. Arrange bananas over the cream cheese layer, then scatter the well-drained pineapple on top. Press lightly with clean hands so the fruit adheres.
• Spread the whipped topping (or freshly whipped cream) over the fruit, sealing all the way to the edges to keep the bananas from browning.
• Drizzle the warm hot fudge in zigzags, sprinkle with chopped nuts, nestle the cherry halves across the top, and finish with dark chocolate shavings.
• Chill for at least 3 hours (or up to overnight). For extra-clean slices, place in the freezer for 15–20 minutes before cutting and use a warm knife wiped clean between cuts.