A Most Delicious Dessert!

I made this "Touch Down Banana Split Cheesecake" today for Mark's stepmother's birthday. Mark's two brothers, one sister-in-law, his sister Tina, Ashton and Eric, my son Courtney and his girlfriend Val and a granddaughter were here to celebrate her birthday. We had a potluck dinner with everyone contributing a hot dish. I made this ooey, gooey dessert instead of a traditional cake. Here's the receipe (which I found in our local newspaper years ago):

Touch Down Banana Split Cheesecake

2-1/2 cups crushed graham crackers

3/4 cup unsalted butter, melted

4 cups powdered sugar

2 pkgs. (8 oz. each) cream cheese, softened

2 tsp. vanilla

1 (8 oz.) can crushed pineapple, well-drained

3 medium bananas, peeled and cut into fourths

1 (12 oz.) container frozen whipped topping, thawed according to pkg. directions

Maraschino cherries, cut in half

Chocolate syrup

Pecan halves, lightly toasted

Combine graham cracker crumbs with butter, mixing until combined. Press evenly onto the bottom of a 13 x 9 x 2-inch baking pan. Combine powdered sugar, cream cheese and vanilla extract in workbowl of food processor. Process until creamy. Carefully spread over the graham cracker crumb layer. Next layer the crushed pineapple and the bananas over the cream cheese mixture. Spread the whipped topping over the fruit and top with cherries. Drizzle with chocolate syrup and sprinkle with the pecans. Chill for at least 4 hours before serving. Yield: 8-10 servings.

AHEM: if this sounds too decadent to try, let me assure you that I make it with the following substitutions so you won't feel so guilty!

I substitute low-fat graham crackers for regular ones

I substitute low-fat cream cheese for regular cream cheese

I substitute low-fat frozen whipped topping and I even use low-fat chocolate syrup!