Prep the pan: Line a 9x13-inch (23x33 cm) pan with parchment for easy lifting, or lightly grease it. Set aside.

Make the crust: Stir crushed biscuits, melted butter, sugar, and a pinch of salt until the crumbs feel like wet sand. Press the mixture firmly and evenly into the pan. Use the bottom of a measuring cup to compact it well. Chill for 15–20 minutes.

Beat the filling: In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fold in the whipped topping gently until fully combined and creamy.

Layer the filling: Spread the cream cheese mixture over the chilled crust in an even layer. Smooth the top with an offset spatula.

Add bananas: Slice bananas just before layering to keep them fresh. Lay them in a single layer over the cream layer. For extra protection against browning, you can lightly brush slices with lemon juice, but use a very light hand to avoid tartness.

Fruit and chocolate: Pat the drained crushed pineapple dry with paper towels to remove excess moisture. Scatter it evenly over the bananas. Add sliced strawberries if using.

Chocolate layer: Sprinkle chocolate chips evenly or drizzle cooled fudge sauce in thin ribbons over the fruit. If adding nuts, sprinkle them on now.

Top and chill: Add a thin layer of whipped topping over everything to seal the fruit. Smooth the surface. Chill at least 4 hours, or overnight for the cleanest slices.

Finish and serve: Just before serving, add sprinkles and maraschino cherries. Slice with a sharp knife, wiping between cuts for tidy squares.