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DIRECTIONS:
1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and salt until evenly moistened. Press this mixture firmly into the bottom of a greased 9x13-inch baking dish. Refrigerate the crust while you prepare the filling.
2. Make the Filling: Using a large mixing bowl, whip the cream cheese with granulated sugar and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until fully incorporated. Spread this creamy filling evenly over your chilled crust.
3. Layer on the Goodness: Arrange the sliced bananas in a single layer on top of the filling. Spread the drained crushed pineapple over the bananas, followed by a layer of sliced strawberries.
4. Top it Off: Generously spread another layer of Cool Whip over the strawberries. Drizzle chocolate sauce over the Cool Whip for an indulgent finish. Sprinkle chopped hazelnuts on top for a nice crunch.
5. Chill and Serve: Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and the cake to firm up.
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