1 1/2 cups graham cracker crumbs (about 9 rectangles, crushed)
1 cup sugar
1/3 cup butter, melted
16 oz. cream cheese, softened
20 oz can crushed pineapple, drained
2 cups cold milk
8 serving size vanilla pudding, instant
1/2 cup strawberry preserves
1/2 cup chocolate syrup
2 cups cool whip
1 cup peanuts
12 maraschino cherries
Mix graham cracker crumbs, 1/4 cup of the sugar and the butter together. Press into the bottom of a 13x9 inch pan. Freeze 10 minutes.
Beat together the remaining sugar and cream cheese until well blended. Stir in drained pineapple. Spread over crust. Slice 4 bananas into1/2 inch slices and spread over pineapple mixture.
Mix together milk and vanilla pudding mix. Beat with wire whisk until smooth and thick. Stir in 1 cup of the cool whip and spread over the banana layer. Refrigerate for two hours.
Drizzle the chocolate syrup and jam over that layer. Spread the remaining cool whip over that. Sprinkle with peanuts. Slice the remaining bananas and arrange on top. Arrange cherries. Serve.