Prep the pan. Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. This helps you slice neat bars later.

Make the crunchy base. In a bowl, mix the graham cracker crumbs, chopped toasted nuts, sugar, and salt. Pour in the melted butter and stir until the mixture looks like damp sand and holds when pressed.

Press and chill. Firmly press the crumb mixture into the lined pan in an even layer. Use the bottom of a measuring cup to compact it well. Chill for 15 minutes while you prep the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy. No lumps—this is key for a silky layer.

Whip the cream. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined and airy.

Add a hint of brightness. Fold in the lemon juice. It brightens the flavor and helps slow banana browning.

Spread the creamy layer. Spoon the mixture over the chilled base and spread evenly all the way to the edges. Smooth the top with an offset spatula.

Layer the fruit. Slice bananas just before using. Toss lightly with a teaspoon of lemon juice if you like. Arrange an even layer of bananas over the cream layer, followed by a layer of drained crushed pineapple and then the sliced strawberries.

Add the toppings. Drizzle with chocolate sauce or sprinkle mini chocolate chips. Top with chopped nuts for crunch. Add cherries now or just before serving.

Chill to set. Cover and refrigerate for at least 3 hours, preferably 4–6, until the layers are firm enough to slice.

Slice and serve. Use the parchment overhang to lift the slab onto a cutting board. Warm a sharp knife under hot water, wipe it dry, and cut into bars. Wipe the knife between cuts for clean edges.