Banana Split Torte

2 cups graham cracker crumbs
3/4 cup sugar
7 tablespoons butter, melted
2 envelopes packages of Dream Whip whipped topping mix
1 cup milk
1 teaspoon vanilla
8 ounces cream cheese, softened
1 cup powdered sugar
1 large can crushed pineapple, well drained
3 or 4 bananas, peeled, coin slices
1 small jar Maraschino Cherries, no steams, cut in half
16 ounces Cool Whip , thawed
1 small package pecans, chopped
1 cup chocolate chips


Mix graham cracker crumbs, sugar and melted butter. Using back of large spoon, press crumb mixture firmly on bottom of a 9" x 13" pan. Chill or freeze crust 5 to 10 minutes before filling.
Beat whipped topping mix, milk and vanilla in a large bowl with electric mixer on low speed until blended. Beat on high for 4 minutes or until topping thickens and forms peaks.
Add cream cheese and powdered sugar. Beat until creamy, then spread on top of crust.
On top of filling mixture, gently place the crushed pineapple. On top of the pineapple place the sliced bananas. Spread Cool Whip over fruit.  Place Maraschino Cherry halves on top of the Cool Whip.
In a small bowl, place chocolate chips, butter and milk and place in microwave for about 40 seconds or until melted. Blend well.
Gently drizzle chocolate mixture over Cool Whip and sprinkle with chopped pecans.