Ingredients:
* 2 packages (21.4 ounces each) strawberry no-bake cheesecake mix
* 3/4 cup butter, melted
* 1/4 cup sugar
* 3 cups cold milk
* 1 can (8 ounces) crushed pineapple, well drained
* 3 medium firm bananas, sliced
* 1/2 cup chocolate ice cream topping, warmed, divided
* 1/2 cup caramel ice cream topping, divided
* 1 carton (8 ounces) frozen whipped topping, thawed
* 1/3 cup chopped pecans
* Maraschino cherries with stems
Directions:
Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; stir in butter and sugar until crumbly. Press into an ungreased 13-in. x 9-in. dish.
In a large mixing bowl,Beat milk and contents of filling packets on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Cover and refrigerate for 1 hour.
Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 cup of chocolate topping and 1/4 cup caramel topping. Spread with whipped topping (dish will be full). Refrigerate for 2 hours or until set. Before serving, drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries. Yield: 16-20 servings.
