Prep the pan: Lightly grease a 9x13-inch baking dish or line it with parchment for easy lifting and clean slices.

Make the crust: Stir the chocolate cookie crumbs, melted butter, sugar, and salt until evenly moistened. Press the mixture firmly into the bottom of the pan using the flat bottom of a measuring cup. Chill for 10–15 minutes to set.

Whip the cream: If using heavy cream, whip 1 cup to stiff peaks. Reserve the remaining 1/2 cup for the topping layer later. If using whipped topping, set aside 1 cup for the topping layer.

Beat the cream cheese: In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fold in the whipped cream (or an equal amount of whipped topping) until creamy and well combined.

Spread the cream layer: Spoon the cream cheese mixture over the chilled crust. Smooth gently with an offset spatula to avoid lifting the crumbs.

Add fruit: Arrange banana slices in a single layer over the cream. Add strawberries and pineapple if using. Pat pineapple dry with paper towels to avoid a watery dessert.

Drizzle chocolate: Pour chocolate sauce or spoon cooled hot fudge over the fruit. Spread lightly to cover. If you like a thicker chocolate bite, warm the fudge just enough to spread, then cool again so it doesn’t melt the cream layer.

Top with more cream: Whip the remaining 1/2 cup cream to stiff peaks (or use reserved whipped topping). Spread over the chocolate layer.

Finish and chill: Sprinkle with nuts, chocolate shavings, and a few cherries if you like. Chill for at least 2 hours, or up to overnight for cleaner slices.

Slice and serve: Use a sharp knife run under warm water and wiped dry between cuts for neat, square pieces.