2 c. Honey Maid grahams (low-fat; about 14)
1/3 c. reduced fat butter
1 c. sugar, divided
3 pkg. 1/2 less fat cream cheese, softened
1 tsp. vanilla
3 eggs
1/2 c. mashed banana
1 c. halved strawberries
1 banana, sliced and tossed with 1 tsp. lemon juice
1 (8 oz.) can pineapple chunks
few pecans and chocolate syrup (optional)

Mix crackers, butter (melted) and 1/4 cup sugar. Press into 13 x 9 pan. Mix cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs. Mix. Stir in banana. Pour into crust.

Bake at 350°F for 30 minutes. Refrigerate 3 hours or overnight. Top with strawberries (I use frozen), sliced banana and pineapple. Sprinkle with chopped pecans and drizzle with chocolate.