2 (21.4 oz.) pkg. strawberry no-bake cheesecake mix
3/4 c. butter, melted
1/4 c. sugar
3 c. cold milk
1 (8 oz.) can crushed pineapple, well drained
3 medium firm bananas, sliced
1/2 c. chocolate ice cream topping, warmed and divided
1/2 c. caramel ice cream topping, warmed and divided
1 (8 oz.) carton frozen whipped topping, thawed
1/3 c. chopped pecans
maraschino cherries with stems

Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13 x 9 x 2-inch dish.

In a large mixing bowl, combine the milk and contents of filling packets. Beat at low speed until well blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Refrigerate for 1 hour.

Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 cup of chocolate and 1/4 cup of caramel toppings. Spread with whipped topping (dish will be full). Refrigerate for 2 hours or until set.

Before serving, drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries. Yields 16 to 20 servings.