23.4 ozboxes white chocolate or cheesecake instant pudding
116 ozwhipped topping or 4 cup fresh whipped creamdivided
hot fudge sauceslightly warmed
16maraschino cherries with stems
Preheat the oven to 350°F. Spread 1/2 cup walnut pieces in a single layer and toast for 6-8 minutes. Set aside to cool. Spritz the bottom only of a 13 x 9 inch baking dish.
In a medium mixing bowl mix together the graham cracker crumbs, remaining 1/2 cup chopped walnuts, granulated sugar and melted butter. Press firmly onto the bottom of the baking dish. Bake for 16-18 minutes or until golden and set. Cool completely.
Whip together the softened cream cheese, powdered sugar, drained pineapple and 1 cup whipped topping. Whip for 2 minutes until fluffy and evenly combined. Spread evenly over the crust.
Top with a layer of banana slices.
Whip together both boxes of instant white chocolate pudding with 3 cups of cold milk for 2-3 minutes until thickened but still pourable. Pour over the bananas.
Frost the top with the remaining whipped topping. Drizzle with chocolate fudge and garnish with the remaining toasted walnuts and maraschino cherries. Decorate as desired.
Chill for at least 4 hours before cutting to allow the layers to set.