Ingredients:

  • 150g Digestive biscuits, crushed (as substitute for graham cracker crumbs)
  • 70g Unsalted butter, melted
  • 12g Organic cane sugar
  • 225g Low-fat Cream Cheese (as substitute for Neufchâtel cheese)
  • 120g Plain non-fat Greek yogurt
  • 30g Powdered sugar (as substitute for Monkfruit sweetener)
  • 5ml Pure vanilla extract
  • 3 Large ripe bananas, sliced into 1/4 inch rounds
  • 565g Can crushed pineapple, drained aggressively
  • 450g Fresh strawberries, hulled and sliced
  • 30g Toasted Pecans (as substitute for walnuts)

Instructions:

  1. Prep the Base: Combine 150g graham cracker crumbs, 70g melted butter, and 12g organic cane sugar in a bowl. Mix until it feels like wet sand.
  2. Set the Foundation: Press the mixture firmly into the bottom of your 9x13 dish. Note: Use the bottom of a flat measuring cup to get a perfectly even, compressed surface.
  3. Initial Chill: Place the dish in the freezer for 10 minutes. Wait until the crust is cold and completely rigid.
  4. Whip the Cream: In your mixing bowl, beat 225g Neufchâtel, 120g Greek yogurt, 30g monkfruit, and 5ml vanilla. Beat for 3 minutes until smooth and aerated.
  5. First Layering: Spread the cream mixture over the frozen crust. Use your offset spatula to reach the corners.
  6. The Banana Shield: Slice 3 bananas into 1/4 inch rounds and arrange them in a single layer. Ensure no gaps are left between the slices.
  7. Pineapple & Strawberry: Spread the drained 565g pineapple over the bananas, then top with 450g sliced strawberries.
  8. The Cloud Layer: Gently fold and spread the 225g whipped topping over the fruit. Be careful not to press too hard or you'll displace the berries.
  9. Garnish: Sprinkle 30g crushed walnuts, drizzle 30ml melted dark chocolate, and place 12 cherries on top.
  10. Final Set: Refrigerate for 4 hours. Do not cut early or the layers will slide.