Prepare the Crust:
- Spray a 9X13 inch pan with baking spray
- Using your food processor, pulse the low-FODMAP cookies to a fine crumb, then drizzle in the melted butter or coconut oil, a little at a time, followed by salt, pulsing until the mixture is like wet sand. You can use your hands to finish molding it together
- You may not need all the butter/oil depending on your cookie selection, so go slow with adding that ingredient
- Press the mixture into the bottom of your prepared pan using your hands, the bottom of a measuring cup, or glass. Set aside in the fridge for now
Prepare the Filling and Topping:
- Using your processor, pulse the pineapple until just crushed. Drain excess juice
- Using your electric mixer with the flat paddle, beat together the lactose-free cream cheese, and 2 and 1/4 cups of confectioners’ sugar until fluffy
- With a chilled, separate mixing bowl, using your electric mixer with the whisk attachment, beat the heavy cream until stiff peaks, then add the remaining 1/4 cup of confectioner’s sugar, and vanilla extract
- Remove 1 cup of the whipped cream, and gently fold it into the cream cheese mixture
- Gently spread the cream cheese/whipped cream mixture over the crust
- Lay the sliced bananas over the cream cheese, followed by the crushed pineapple, then the strawberries
- Spread the remaining freshly whipped cream over the strawberries
- Cover, and refrigerate for 2 hours, or overnight (I let this sit for 2 days)
- Before serving, drizzle with the chocolate sauce and sprinkle with chocolate chips, peanuts, walnuts, pecans, or sprinkles. You can also garnish with fresh strawberries and bananas
- Leftovers should be refrigerated, for 3-4 days if it lasts