Banana Split Desserts with Greek Yogurt

Instructions:

1. Combine the graham cracker crumbs, melted butter, and maple syrup in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9x13-inch pan using the back of a spoon.
3. Place the pan in the freezer for 15 minutes to set the crust.
4. In a large bowl, beat the softened light cream cheese and Greek yogurt until the texture is smooth.
5. Mix in the honey and vanilla extract until fully incorporated.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain a light, airy volume.
8. Spread the cream cheese mousse evenly over the chilled graham crust.
9. Toss banana slices in lemon juice, then arrange them in a single layer across the mousse.
10. Evenly distribute the drained crushed pineapple over the bananas.
11. Spread the light whipped topping over the fruit layer.
12. Garnish with maraschino cherries and sugar-free dark chocolate drizzle, then chill for 4 hours before serving.