Crush 2 cups of graham crackers into fine crumbs using a food processor or a plastic bag and rolling pin.

In a bowl, mix the crushed graham crackers with 1/2 cup melted salted butter.

Press the mixture evenly into the bottom of a 9x13-inch baking dish to form a firm crust.

Chill the crust in the refrigerator for at least 20 minutes to set.

Soften 8 oz of cream cheese at room temperature for easier blending.

Beat the cream cheese with 2 1/2 cups powdered sugar and 1 tsp vanilla extract until smooth and fluffy.

Spread the cream cheese mixture evenly over the chilled graham cracker crust using an offset spatula.

Slice 4 medium bananas (about 2 1/2 cups) and layer them over the cream cheese mixture.

Drain the 20 oz can of crushed pineapple well to avoid excess moisture, and spread it over the banana layer.

Add 1 cup of sliced strawberries on top, arranging the fruit evenly for a colorful presentation.

Sprinkle 1/2 cup chopped toasted pecans evenly over the fruit layers.

Drizzle 1/3 cup hot fudge topping over the cake, covering the top with a luscious chocolate layer.

Add 10 oz of maraschino cherries (or more, depending on preference) for a classic touch.

Sprinkle with rainbow candy sprinkles for a fun pop of color.

Cover the banana split cake with plastic wrap or foil.

Chill in the refrigerator for at least 2-4 hours to allow the layers to set properly.

After chilling, remove the cake from the fridge.

Let it sit at room temperature for 15-20 minutes before serving for easier slicing.

Use a sharp knife (warmed in hot water for clean cuts) to slice and serve.

Add extra whipped cream or drizzle more fudge topping just before serving for an added touch of indulgence!