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Melt the 1 stick butter and blend with the graham cracker crumbs and sugar with a fork until evenly mixed. Press into the bottom of a 9x13" baking pan. (I baked mine at 350° for about 8 minutes, but you can skip that step and just refrigerate crust.)
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With an electric mixer, blend the remaining stick of butter, the cream cheese, powdered sugar, heavy cream and salt. Beat for 3-4 minutes until no lumps and fluffy. Spread this mixture over the graham cracker crumb crust.
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Slice the bananas and arrange evenly over the cream cheese mixture; top with the crushed pineapple and then the sliced strawberries.
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Spread the Cool Whip on top of the strawberries; sprinkle with chopped pecans and place cherries on top. Refrigerate 3-4 hours or overnight before serving.