Banana Cream Refrigerator Cake

Step 1: Preheat oven to 350°.

Step 2: In a mixing bowl combine graham cracker crumbs and 1/4 cup sugar. Add melted butter, mix until combined.

Step 3: Press graham cracker mixture into the bottom of an 8 1/2 x 11 pan. Press to flatten well.

Step 4: Bake at 350° for 15 minutes, until brown.

Step 5: Cool completely on a wire rack (you can speed it along in the refrigerator).

Step 6: Line cooled graham cracker crust with sliced bananas, set aside.

Step 7: Beat heavy whipping cream and confectionery sugar together on high speed (you can add a dash of banana extract if you like) until peaks form. Set aside whipped cream.

Step 8: In a large mixing bowl, beat cream cheese until fluffy. Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth.

Step 9: Fold in by hand 1 cup of the prepared whipped cream to the banana pudding mixture, reserving the rest of the whipped cream for the top layer.

Step 10: Spread filling mixture over bananas in Graham cracker crust.

Step 11: Top with well drained pineapple, then with remaining prepared whipped cream, spreading to cover entire mixture in the pan.

Step 12: Top with maraschino cherries and diced pecans.

Step 13: Note: you can add drizzled chocolate syrup if you like.

Step 14: Refrigerate for 8 hours or overnight to allow to fully set.