Combine the melted salted butter and graham cracker crumbs in a medium bowl. Press the crumbs into a 9-inch springform pan or 9x13-inch glass baking dish. Set the crust in the freezer (15-20 minutes) while preparing the filling mixture.
5 tablespoons salted butter, 2 cups crushed graham crackers
Drain the pineapple in a mesh strainer and use a rubber spatula to press down firmly on the pineapple to drain all juices. Spread the pineapple over a layer of paper towels to dry a little while preparing the filling.
20 ounces crushed pineapple
Beat the powdered sugar and unsalted butter on low speed in the bowl of a stand mixer fitted with the paddle attachment. Turn mixer to medium and beat for 1 minute. Add eggs and vanilla extract and beat on medium-high for 15-20 minutes - the sugar mixture should be pale yellow, fluffy and smooth.
2 cups powdered sugar, 1 cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
Spread the sugar/butter/egg mixture evenly over the chilled crust. (Be sure to cover the crust edge-to-edge and completely so juices from the fruit don’t seep into the crust layer.)
Spread a layer of sliced bananas over the filling mixture.
7-8 ripe bananas
Cover the bananas completely with the drained crushed pineapple.
Cover and refrigerate 4-24 hours.
When ready to serve, spread the whipped topping over the pineapple layer, top the whipped cream with maraschino cherries and pecans, and drizzle with chocolate sauce.
12 ounces frozen whipped topping, 1 cup chopped honey roasted pecans, 10 ounces maraschino cherries with stems, ¼ cup chocolate syrup