Banana Split Cake Cups

In a medium bowl, combine the melted butter and graham crackers crumbs. Press the mixture into the bottom of your baking dish (see note below). Bake at 350ºF for 7–10 minutes, then place in the freezer to chill and set for about 10 minutes.

Beat the cream cheese, softened butter and powdered sugar until creamy, about 5 minutes. Spread the cream cheese mixture over the cooled graham cracker crust. Add a layer of sliced bananas over the cream cheese mixture. Drain the pineapple and spread evenly over the bananas. Sprinkle some of the nuts over the pineapple, then add a layer of sliced strawberries.

In a cold bowl, with cold beaters, whip the cream on high until soft peaks form, about 5 minutes. Sweeten your whipped cream to taste. Spread the whipped cream over everything.

Garnish with more nuts and the cherry halves. Refrigerate at least 4 hours before serving. Enjoy!

Notes: This dessert is normally made in a 9 x 13 baking dish. If you want to make this dessert in mason jars as I did, follow the same directions, but divide each of the layers between your jars. When baking the crust, place the jars on a baking sheet and bake as usual. Also, if your strawberries are not very sweet, you may toss them with a little sugar to sweeten them.