Step 1

Spray the bottom of a 9-inch springform pan with baking spray.

Step 2

Press half the graham cracker crust into the pie dish.

Step 3

Combine the ingredient.s into a medium bowl

Step 4

Press the remaining crust up along the sides.

Step 5

Place the springform pan into the freezer while you make the no bake cheesecake.

Step 6

Using a large bowl, beat together cream cheese until smooth.

Step 7

Gradually add in the powdered sugar, salt, and vanilla and beat until completely smooth.

Step 8

Gently fold in the cool whip into the cheesecake batter until combined and smooth.

Step 9

Remove the crust from freezer and scoop the cheesecake batter into the crust.

Step 10

Spoon about half of the hot fudge sauce into a microwave safe bowl and place into the microwave for 30 seconds.

Step 11

Pour the hot fudge into the piping bag and cut the tip off.

Step 12

Pipe a squiggly line all over the top of the cheesecake.

Step 13

Using a butter knife, swirl the cheesecake and hot fudge together..

Step 14

Place the cheesecake into the fridge overnight.

Step 15

Using a large bowl, place the bowl into the freezer for 30 minutes.

Step 16

Remove the bowl after 30 minutes and add in the 1 ½ C heavy whipping cream, powdered sugar, salt, and vanilla.

Step 17

Using a hand mixer, beat the ingredients together until stiff peaks form. About 10 minutes.

Step 18

Scoop the whipped cream into the piping bag.

Step 19

Pipe dollops of whipped cream all around the edge of the pie.

Step 20

Place the pie into the freezer for 1 hour to harden the whipped cream.

Step 21

Before the hour is up, scoop some more hot fudge into a microwave safe bowl and heat for 30 seconds or until the hot fudge is soft.

Step 22

Pour into a disposable piping bag and place into the freezer for 3 minutes.

Step 23

Remove the pie from the freezer as well as the hot fudge.

Step 24

Remove the springform pan.

Step 25

Cut the tip off the hot fudge and pipe hot fudge onto the top of the whipped cream to make it look like fudge on top of ice cream.

Step 26

Once done, place back into the freezer for 30 minutes.

Step 27

Once the 30 minutes is up, remove the pie from the freezer.

Step 28

Using the cookie scoop, take the vanilla frosting and scoop a mound of frosting onto the center like a ice cream scoop. Rinse the scoop off.

Step 29

Take a second scoop of the chocolate frosting into a mound and scoop it out next to the vanilla frosting mound. Rinse the scoop off again.

Step 30

Repeat the steps with the strawberry frosting.

Step 31

Once you have a mound of frosting, take the whipped cream and pipe a big dollop on top.

Step 32

Place a maraschino cherry in the dollop.

Step 33

Alternate between the banana chips and maraschino cherries as garnish.

Step 34

Serve and Enjoy!