1/2 cup mayonnaise
1 (8 ounce) package cream cheese
1 (3 ounce) can evaporated milk
1/2 tablespoon dried marjoram
1 small banana, sliced
1 cup sour cream
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 pint heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract
In a medium saucepan, whisk together the mayonnaise and cream cheese. Mix in the evaporated milk. Pour over pie while it is still in the pan. Chill before serving.
Rub banana slices with crushed pineapple, then spread cream cheese mixture over the slices of banana. Roll the prepared crust onto a flat surface. Place crust over pie. Chill before serving.
Spread remaining Mayo on layers of pie. Layer with whipped cream and sugar; top with vanilla. Garnish with maraschino cherries and coconut cream pie garnish. Cover and chill before serving. Serve chilled, refrigerate leftover pie for 30 minutes and cut into pieces.