• You can line the pan with parchment paper overhanging on the side. This is not necessary but I find it easier to remove from the pan for photoshooting and cutting
  

Prepare the filling:

• Drain the liquid from the canned pineapple . Squeeze out extra juices from the pineapple as much as you can. You can save the juices for other use
• Cut the banana into slices at an angle. Brush the banana slices lightly with pineapple juice if you afraid it may turn brown
• In a bowl, whip the cold heavy cream, sour cream, and instant pudding mix together until thick and creamy. It should be spreadable, like a soft mousse. Fold in the crushed pineapple
  

Assembling:

• In your 8x8 pan, lay down graham crackers in a single layer. Break of some pieces if necessary to fill in the edges. Spread about 1/3 of the cream mixture, then top with 1/2 portion of the sliced bananas. Slightly push the banana into the cream
  
• Repeat those layers again starting with graham cracker layers, until everything’s used up. End with a layer of cream on top.
• You’ll usually get about 3 layers in this size pan.

Chill:

• Cover and chill in the fridge for at least 6 hours, or overnight if you can. The graham crackers will soften and turn into a cake-like texture.

Decorate with topping:

• Put the unsweetened coconut flakes on a dry pan and toast over medium-low heat until lightly golden brown and aromatics. Let them cool down completely and then store in an air-tight container if you toast them few days before
• Just before serving, drizzle the top with chocolate sauce, plop on some maraschino cherries, and sprinkle with some toasted coconut. Cut into serving size and serve immediately