2 (8 oz.) pkgs. Philadelphia cream cheese
2 c. graham cracker crumbs
1/3 c. sugar
1/2 stick butter
1/3 c. lemon juice
1 can Eagle Brand milk
1 lg. can crushed pineapple, drained
4 bananas
1 lg. container Cool Whip
1/2 c. cherries
1/2 c. chopped nuts

Melt butter; add sugar, blend with graham cracker crumbs. Put in a 13x9 pan for crust. Blend cream cheese, milk and lemon juice until thick. Pour over cracker crumbs. Slice bananas and spread over filling. Spread pineapple over bananas. Spread Cool Whip. Sprinkle nuts and cherries on top. Refrigerate before serving.

NOTE: Strawberries can be added if desired; also filling can be alternated between fruit layers.