Prepare the Crust:
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9×13-inch pan to form a crust.

Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese and sugar together until smooth.
Gently fold in 2 cups of whipped topping until well combined. Spread the mixture evenly over the graham cracker crust.

Layer the Fruit:
Arrange the sliced bananas on top of the cream cheese mixture.
Add an even layer of drained crushed pineapple on top of the bananas.

Add More Whipped Topping:
Spread the remaining 2 cups of whipped topping over the fruit layer.

Top with Cherries and Nuts:
Evenly distribute the cherry pie filling over the whipped topping.
Sprinkle the chopped walnuts or pecans on top.

Drizzle and Garnish:
Drizzle chocolate syrup over the dessert.
Garnish with maraschino cherries for an added touch.

Chill and Serve:
Cover and refrigerate for at least 4 hours (or overnight) to allow the layers to set.
Slice and serve chilled.