+For the dough
°2 cups graham crackers, crumbled
°1/3 cup unsalted butter, melted
°1 teaspoon of salt
°16 ounces cream cheese, at room temperature
°1/2 cup granulated sugar
°8 ounces of Cool Whip
°1 teaspoon vanilla extract
°3 to 4 bananas, sliced ​​(as much as needed to cover the baking dish)
°1 can (20 oz) crushed pineapple
°20 ounces strawberries, sliced
°8 ounces of Cool Whip
°1/2 cup hazelnuts, chopped
°chocolate sauce
1. The 1 step is to crushing graham crackers. Mix the butter and a pinch of salt with the crushed graham crackers to complete the crust.
2. Grease a 9×13-inch baking dish and pat the mixture on it, letting it cool in the refrigerator while you prepare the rest of the ingredients.
3. For filling, whisk together cream cheese, sugar and vanilla extract. Once well mixed, add the Cool Whip using a rubber spatula. Spread the filling on your crust.
4. Now layer your plate with banana tranches. Spread a can of crushed pineapple over the bananas and, finally, add a layer of sliced ​​strawberries.
5. For the finish, garnish the dish with Cool Whip and a drizzle of melted chocolate. You can also add walnuts and maraschino cherries if you like. Refrigerate at least four hours before serving or refrigerate overnight.
Cut a slice and enjoy!
Pro Tip: The toppings in this recipe are not set in stone. This versatile dessert doesn’t really require any particular type of fruit, so feel free to substitute your favorites or go even bolder and add a layer of chocolate chips, peanut butter chips… Anything that floats. on your boat!
Enjoy !

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