Banana Split Cake

Ingredients:

1-1/2 cup graham cracker or biscoff cookie crumbs
1 cup sugar, divided
1/3 cup vegan butter
8 ounces vegan cream cheese, softened
20 ounces crushed pineapple
4 medium bananas, sliced
1 cup shredded coconut
2 cups almond or coconut milk
2 packages vanilla pudding mix
2 cups whipped coconut
1 cup pecans or walnuts, chopped
maraschino cherries

Mix crumbs, 1/4 cup sugar, and butter. Press on bottom of deep pan. Freeze 10 minutes.

Beat cream cheese and remaining sugar. Gradually fold in half the coconut whipped cream. Spread over the crust. Top with pineapple, then coconut, then banana slices.

Pour milk in a bowl and mix in pudding mix. Beat with wire whisk and stir in half the remaining whipped coconut. Pour the pudding mix on top of the fruit.

Spread the remaining coconut whip on top and garnish with coconut, nuts, and cherries.