• Combine the sliced fresh strawberries with one tablespoon sugar and toss gently to combine. Allow the strawberries to sit for about 15 minutes.

  1 1/2 cups sliced fresh strawberries, 1 tablespoon sugar
• While the strawberries sit, prepare the whipped cream. Beat the heavy cream with an electric mixer until soft peaks form. Add the remaining sugar and the vanilla and beat just until combined.

  1 1/2 cups heavy whipping cream, 2 tablespoons sugar, 1 teaspoon vanilla

Assemble the cake in a 9x5 loaf pan or on a platter or serving dish. Make layers in this order:

• Layer 1 - Place a small amount of the whipped cream on the bottom of the pan and top with three graham crackers; Top the graham crackers with the sliced banana. Top the bananas with 1/3 of the whipped cream.

  whipped cream, 3 graham crackers, 1 ripe banana
• Layer 2 – Three graham crackers, the sweetened, sliced strawberries, and 1/3 of the whipped cream.

  3 graham crackers, sliced strawberries, whipped cream
• Layer 3 – Three graham crackers, the lightly drained pineapple and the remaining 1/3 of the whipped cream.

  3 graham crackers, 1 1/2 cups crushed pineapple, whipped cream
• Cover and refrigerate for 8 hours or overnight.
• When ready to serve, top with the chopped salted peanuts, caramel and chocolate ice cream toppings, and maraschino cherries.
  ¼ cup chopped salted peanuts, ¼ cup caramel ice cream topping, ¼ cup chocolate ice cream topping, 12 maraschino cherries