No Bake Banana Split Cheesecake

Ingredients:

Crust:
2 cups graham cracker crumbs
1 stick butter, melted
2 TBS sugar
Cheesecake:
2 (8 oz) blocks cream cheese, softened to room temperature
1 (14 oz) can sweetened condensed milk
1 tsp vanilla
2 (15.25 oz) cans crushed pineapple in juice, drained
3 large bananas, sliced
2 cups heavy cream
1/4 cup powdered sugar
Sprinkles, chopped walnuts, and maraschino cherries for topping

Method:

1. In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9×13 pan, a deep dish pie pan, or spoon into 12 small jars (I just use the small canning jars they sell at Walmart).
2. In the bowl of a mixer, beat cream cheese with the whisk attachment on medium high speed until smooth. Add sweetened condensed milk and vanilla and beat on medium for another minute or so, until smooth and combined.
3. Spread cheesecake in pan, or spoon evenly into jars. Top with pineapple and banana slices.
4. Place a metal mixing bowl and the whisk attachment to your mixer in the freezer for about 5 minutes. Remove bowl from freezer and add 2 cups of cold cream and 1/4 cup powdered sugar. Beat on high until cream is thick and the whisk is leaving lines in the whipped cream — keep an eye on it though or it will turn to butter!!
5. Spoon whipped cream over sliced bananas, top with cherries, sprinkles and walnuts. Keep uneaten portion refrigerated.