Combine Graham cracker crumbs and butter in large bowl; mix well. Spoon into 13 x 9-inch baking dish, firmly and evenly pressing onto bottom of dish. Freeze for 15 minutes.
Beat cream cheese in large mixer bowl for 2 to 3 minutes or until light and fluffy. Add sweetened condensed milk; beat until creamy. Fold in one container of whipped topping. Spoon evenly over crust.
Arrange bananas in a single layer over cream cheese mixture. Top with a layer of crushed pineapple and strawberries. Top with remaining container of whipped topping, smoothing down top. Refrigerate for about 4 hours or until thoroughly chilled. Before serving, sprinkle with walnuts, drizzle with dulce de leche and top with cherries.