Make the Crust:

• In a medium mixing bowl, combine 2 cups crushed graham crackers and ½ cup melted butter, stirring until the mixture resembles wet sand.

• Press the mixture evenly into the bottom of a 9×9-inch dish or pan, using the back of a spoon or a flat-bottomed glass to create a compact layer.

• Refrigerate for 10 minutes to set.

• Tip: Crush graham crackers in a zip-top bag with a rolling pin for a fine texture, and press firmly to prevent crumbling.

Prepare the Pudding Layer:

• In a medium mixing bowl, whisk together one 3.4 oz package of instant vanilla pudding and 1½ cups cold milk until thickened, about 1–2 minutes.

• Let the pudding set for 5 minutes in the refrigerator to firm up.

• Tip: Use very cold milk for faster thickening, and whisk vigorously to avoid lumps.

Whip the Cream:

• In a large mixing bowl, use a hand mixer or stand mixer on high speed to beat 1½ cups heavy whipping cream, ⅓ cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form, about 2–3 minutes.

• Alternatively, use 1½ cups store-bought whipped topping, stirring in the vanilla extract if desired.

• Tip: Chill the bowl and whisk beforehand for faster whipping, and stop once peaks hold their shape to avoid overmixing.

Prepare the Chocolate Drizzle:

• In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips in 15-second increments, stirring between each, until smooth, about 45–60 seconds.

• Let cool slightly to a pourable consistency.

• Tip: Add 1–2 tsp vegetable oil if the chocolate is too thick, and keep warm to prevent hardening.

Assemble the Layers:

• Remove the crust from the refrigerator.

• Arrange 2 sliced bananas evenly over the crust, followed by the drained 20 oz can of crushed pineapple, spreading to cover the bananas.

• Spoon half of the prepared vanilla pudding over the fruit layer, spreading gently with a spatula to create an even layer.

• Place a single layer of chocolate sandwich cookies or chocolate graham crackers over the pudding, breaking them as needed to fit.

• Spread the remaining pudding over the cookies, followed by an even layer of whipped cream.

• Drizzle the melted chocolate over the whipped cream, letting it seep into the layer for a marbled effect.

• Tip: Work gently to keep layers distinct, and slice bananas thinly for even distribution.

Chill:

• Cover the dish with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight for best results, to set the layers and meld the flavors.

• Tip: Overnight chilling enhances the texture and makes slicing easier.

Garnish and Serve:

• Just before serving, arrange 1–2 sliced bananas over the top for freshness.

• Drizzle with additional melted chocolate (reheat if needed) and sprinkle with crushed chocolate sandwich cookies or graham cracker crumbs for texture.

• Slice into 9–12 squares using a sharp knife, wiping clean between cuts for neat edges.

• Serve chilled, optionally with a scoop of vanilla ice cream or a dollop of extra whipped cream.

• Tip: Add garnishes just before serving to prevent bananas from browning and crumbs from softening.