8 oz cream cheese, softened
1 cup powdered sugar
1 package (4 serving size) instant vanilla pudding
2 cups milk
4 cups whipped topping (such as Cool Whip), divided
Graham crackers (approx. 50 crackers)
14 oz can crushed pineapple in juice
Chopped nuts (optional)
Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.
Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.
Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.