1Cream together soft butter and powdered sugar. Mix in the cream cheese and vanilla and beat with an electric mixer until smooth and creamy. Spread into the bottom of the graham cracker crust and refrigerate for 30 minutes to an hour.
2Cover with sliced bananas then spoon on the well drained pineapple. Sprinkle the chopped nuts over the pineapple. Cover with cool whip (or whipped cream) and refrigerate for several hours or overnight.
My Tip: If using cool whip, stir in a drop of vanilla extract. This makes it taste more like homemade whipped cream.
3Drain cherries well then cut in half. Place on top of pie then drizzle with chocolate syrup and serve.