This luscious desert is easy to make and will feed a crowd. It's best when prepared a day ahead of time.

• 2 cups fine graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter
• 3-1/2 cups Confectioners' sugar
• 8 oz. cream cheese, regular or low-fat, softened
• 1/2 cup egg substitute
• 1 tsp. vanilla
• 1 can (20 oz.) crushed pineapple, drained
• 3 large bananas, sliced
• 1 container (12 oz.) frozen whipped topping, thawed
• 1/2 cup finely chopped, unsalted peanuts
• 1/2 cup Maraschino cherries

Preparation -
Spray a 9" x 13" baking pan with non-stick cooking spray. Mix the graham cracker crumbs with the sugar and melted butter. Press the mixture in the bottom of the prepared baking pan. Bake in a preheated oven at 350º for 8 to 10 minutes. Remove from the oven and let cool on a wire rack. In a large bowl, mix the Confectioners' sugar with the softened cream cheese, egg substitute, and vanilla. Spoon the mixture over the cooled graham cracker crust and spread to cover the crust. Chill for about 30 minutes. Drain the crushed pineapple and reserve the juice. Spread the drained crushed pineapple over the cream cheese mixture in the pan. Peel and slice the bananas. Dip the banana slices in the reserved pineapple juice to prevent browning. Arrange the banana slices over the crushed pineapple. Spread the whipped topping on top. Sprinkle with the chopped peanuts and garnish with the Maraschino cherries. Cover the pan and refrigerate for at least 8 hours or overnight before serving.