Prepare the pan: Lightly coat a 9×13‑inch baking dish with nonstick cooking spray.

Make the crust: In a medium bowl, mix the chocolate graham cracker crumbs with the melted butter until moistened and evenly combined. Firmly and evenly press the mixture into the bottom of the greased pan. Place in the refrigerator for about 15 minutes to let it set.

Cream cheese layer: In a large bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and fluffy. Gently fold in one tub (8 oz) of the thawed Cool Whip, combining until smooth and creamy. Spread this mixture evenly over the chilled crust.

Fruit layers: Over the cream cheese layer, add a layer of banana slices, then spread the drained crushed pineapple, then follow with the chopped strawberries in an even layer.

Top with whipped layer: Spread the remaining Cool Whip tub evenly on top of the fruit layers, making a smooth top. Sprinkle the toasted, chopped walnuts over this layer.

Chill: Cover the dish and refrigerate until fully chilled and set—ideally overnight, but at least 4 hours.

Garnish & serve: Just before serving, drizzle chocolate syrup over the top, and place maraschino cherries in decorative spots (one cherry per square or cluster edges). Slice into squares and serve chilled.