Start by gathering all your ingredients. Ensure that your cream cheese is softened at room temperature for easier mixing.

In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are entirely coated. The mixture should be sandy but pack together when pressed.

Take a 9x13 inch pan and press the graham cracker mixture firmly into the bottom to create a crust. Use the back of a measuring cup for even pressure.

In another bowl, beat the softened cream cheese and powdered sugar together until smooth. The mixture should be creamy without lumps.

Gently fold in the whipped topping to the cream cheese mixture. It should become light and airy, perfect for spreading over the crust.

Pour the cream cheese mixture onto the graham cracker crust. Use a spatula to spread it evenly across the crust, reaching all corners.

Next, carefully layer the sliced bananas over the cream cheese filling, followed by the pineapple chunks. Make sure the fruits are evenly distributed.

Take the chocolate syrup and drizzle it generously over the fruit layer. Allow it to seep slightly into the layers for added flavor.

Sprinkle the chopped nuts over the chocolate syrup for that desired crunch. This also adds visual appeal to your dessert.

Finally, add a layer of whipped topping on top of the nuts. Finish it off with maraschino cherries scattered around for that classic banana split look.