In a food processor or a plastic bag, pulse or crush graham crackers until crumbs.
Add melted butter and pulse or mix until combined.
Transfer crumbs to a 9” pie pan and refrigerates until needed.
In a large or medium mixing bowl, beat cream cheese and powdered sugar together with a hand mixer.
Add banana pudding and mix well.
Pour batter into prepared pie crust and refrigerate until ready to serve (4-6 hours) or overnight (that way your bananas don’t turn brown).
To finish the pie, add a layer of bananas on top of the pudding and then a layer of crushed pineapple.
Top with whipped topping, drizzle the fudge and sprinkle walnuts and cherries on top.
Refrigerate for 30 minutes or put in the freezer to set.