Chop half of the cherries and gently press with paper towels to remove excess liquid. Set aside. Slice the bananas. Squeeze out as much liquid as possible from the pineapple.
In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, sliced bananas, pineapple, and chopped cherries. Spread into the prepared crust.
Refrigerate 2 hours.
Drizzle the chocolate sauce over and top with chopped nuts and remaining whipped topping and cherries.
Notes
To make your own graham cracker crust combine 6 tablespoons melted butter, 1 ½ cups graham cracker crumbs, and ¼ cup sugar in a medium bowl and mix until combined. Press into a 9-inch pie plate and refrigerate.
Make it ahead for easy party planning.
Freeze for last-minute guests or a sweet treat anytime.