Crush chocolate sandwich cookies.
Thinly slice banans and soak in pineapple juice. Set aside.
Beat one package of cream cheese, and 3/4 cup of powdered sugar until smooth. Fold in 1 1/2 cups of whipped cream.
Lay banana slices on top of cookie crust. Spread with first layer of cheesecake filling.
Beat a second package of cream cheese and 3/4 cup of powdered sugar until smooth. Fold in 1 1/2 cups of whipped cream and strawberry puree. Spread over first layer of cheesecake.
Beat the final package of cream cheese with powdered sugar until smooth. Fold in 1/12 cups of whipped cream and pureed pineapple. Spread on top of the strawberry cheesecake layer.
Top with a thin layer of whipped cream. If desired, drizzle with hot fudge, whipped cream, sprinkles, and maraschino cherries.
Refrigerate for 4-6 hours or until set. Can also be stored in the freezer for an even cooler treat.