Banana Split Cake Cups

Directions

1. 1
   In a medium bowl, combine the melted butter and graham crackers crumbs. Press the mixture into the bottom of your baking dish (see note below). Bake at 350°F for 7-10 minutes, then place in the freezer to chill and set for about 10 minutes.
2. 2
   Beat the cream cheese, softened butter and powdered sugar until creamy, about 5 minutes. Spread the cream cheese mixture over the cooled graham cracker crust. Add a layer of sliced bananas over the cream cheese mixture. Drain the pineapple and spread evenly over the bananas. Sprinkle some of the nuts over the pineapple, then add a layer of sliced strawberries.
3. 3
   In a cold bowl, with cold beaters, whip the cream on high until soft peaks form, about 5 minutes. Sweeten your whipped cream to taste. Spread the whipped cream over everything.
4. 4
   Garnish with more nuts and the cherry halves. Refrigerate at least 4 hours before serving. Enjoy!
5. 5
   Notes: This dessert is normally made in a 9 x 13 baking dish. If you want to make this dessert in mason jars as I did, follow the same directions, but divide each of the layers between your jars. When baking the crust, place the jars on a baking sheet and bake as usual. Also, if your strawberries are not very sweet, you may toss them with a little sugar to sweeten them.