Begin by breaking your graham crackers down into fine crumbs. Once they're ready, mix the crumbs with melted butter and sugar until the texture feels like damp sand. 

Press the mixture evenly into the bottom of your baking dish to create a solid, firm crust. Place it in the refrigerator to chill while you work on the other layers.

In your mixing bowl, whisk the cream cheese and powdered sugar until the mixture becomes smooth and velvety. Carefully fold in the whipped topping, making sure the mixture stays light and fluffy. 

Spread this over the chilled crust, creating a creamy base for the fruit layers.

Next, arrange a layer of sliced bananas over the cream cheese mixture, followed by a generous layer of well-drained crushed pineapple.

Evenly spread the rest of the whipped topping over the fruit layers. Top it off with maraschino cherries, a handful of chopped nuts, and a drizzle of chocolate syrup.

Refrigerate the cake for at least 4 hours, though overnight is even better. Enjoy!