Make the Creamy Layers and Prepare the Fruit

1. Make the banana pudding by whisking together the pudding mix and milk according to package directions. Set aside.
2. Beat together softened cream cheese and powdered sugar until smooth.
3. Add 1/2 cup of banana pudding to cream cheese mixture and mix until incorporated.
4. Fold in 2/3 of the Cool Whip (about 5.33 oz) to cream cheese mixture.
5. Begin preparing the fruit by washing, drying and thinly slicing the strawberries. Then drain and pat dry the pineapple tidbits. Chop and pat dry the maraschino cherries. Set each small bowl of fruit to the side.

Layer the Ice Box Cake

1. Place a single layer of graham crackers in the bottom of a 9×13 pan. You might have to break some to fill in the gaps. I used about one sleeve per layer (there were 3 in the box).
2. Top graham crackers with half of the cream cheese mixture and spread evenly.
3. Top cream cheese mixture with a layer of thinly sliced strawberries. You’ll use all the strawberries in this layer.
4. Top strawberries with 1/2 of the remaining banana pudding and spread into an even layer.
5. Add another layer of graham crackers.
6. Top with the other half of the cream cheese mixture and spread into an even layer.
7. Sprinkle with all of the pineapple tidbits and chopped cherries.
8. Add remaining banana pudding and spread into an even layer.
9. Add another layer of graham crackers.
10. Top with remaining 1/3 of Cool Whip (about 2.66 oz) and spread into an even, thin layer.
11. Drizzle the top with chocolate and caramel sauce. Then sprinkle with chopped walnuts, if desired.
12. Refrigerate for 3-4 hours or until ready to serve. The graham crackers will soften as it sits and the flavors will meld together.
13. Best if eaten within 2-3 days.